NUTRITION

SERVINGS

INGREDIENTS

6.5 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 medium zucchini

0.25 cup cooked quinoa

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

• 2

  Place the chicken thighs in a shallow dish and pour half of the marinade over them, turning to coat evenly.

• 3

  Let the chicken marinate for at least 20 minutes in the refrigerator to allow the flavors to penetrate.

• 4

  Slice the zucchini into half-inch rounds and toss them with the remaining half of the marinade.

• 5

  Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

• 6

  Grill the chicken thighs for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  Place the zucchini rounds on the grill and cook for 2 to 3 minutes per side until they are tender and show grill marks.

• 8

  Serve the grilled chicken and zucchini immediately over the warm, fluffy quinoa.