Grilled Cilantro Lime Chicken with Roasted Veggie Quinoa Bowl
Prep 20 min · Cook 25 min · Serves 4 · medium
A vibrant, protein-packed dinner featuring grilled chicken marinated in a zesty cilantro lime marinade, served over a bed of nutty quinoa and roasted vegetables for a balanced, fiber-rich meal that supports GLP-1 medication.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup quinoa
- 2 cups broccoli florets
- 2 bell peppers, diced
- 1 zucchini, diced
- 2 tbsp olive oil
- 3 tbsp lime juice
- 1/4 cup cilantro, chopped
- 3 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
1. Preheat oven to 400°F. Toss the broccoli, bell peppers, and zucchini with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.
- 2
2. While the vegetables roast, prepare the quinoa according to package instructions.
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