Grilled Lemon-Garlic Chicken Skewers with Roasted Vegetable Quinoa
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Tender chicken marinated in a zesty lemon-garlic marinade, grilled to perfection and served over a bed of roasted vegetables and quinoa - a satisfying and nutrient-dense GLP-1 friendly meal.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup quinoa
- 2 cups broccoli florets
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
In a medium bowl, combine the chicken, lemon juice, garlic, 2 tablespoons olive oil, oregano, salt, and black pepper. Cover and refrigerate for 30 minutes to 1 hour.
- 2
Preheat oven to 400°F. On a large baking sheet, toss the broccoli, zucchini, and bell pepper with 1 tablespoon olive oil, salt, and black pepper. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.
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