NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini (halved)

1/4 cup Red Onion (sliced)

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (thyme and rosemary, chopped)

1 clove Garlic

PREPARATION

• 1

  In a small bowl, combine lemon juice, chopped fresh herbs, minced garlic, and olive oil to create the marinade.

• 2

  Place the chicken breast in a shallow dish and pour the marinade over it, ensuring even coating. Let it marinate in the refrigerator for at least 20 minutes.

• 3

  Preheat the grill or grill pan over medium-high heat. Lightly brush the grill with olive oil.

• 4

  Slice the red bell pepper, zucchini (if needed, cut lengthwise for better grill marks), and red onion. Toss the vegetables with a small drizzle of olive oil, salt, and pepper.

• 5

  Grill the chicken for about 5-7 minutes per side or until cooked through and internal temperature reaches 165°F.

• 6

  At the same time, grill the vegetables for 3-4 minutes per side until they develop char marks and are tender.

• 7

  Warm the cooked quinoa if desired, and plate the chicken over a bed of quinoa with the grilled vegetables arranged around.

• 8

  Garnish with a squeeze of extra lemon juice and a sprinkle of fresh herbs before serving.