Grilled Lemon-Garlic Chicken with Roasted Veggie Quinoa

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• salt and pepper, to taste
• 1 cup quinoa
• 2 cups broccoli florets
• 1 cup bell peppers, diced
• 1 cup zucchini, diced
• 1 tbsp olive oil, for roasting veggies
• salt and pepper, to taste

Instructions

1. 1

   1. In a shallow dish, combine the lemon juice, garlic, 2 tbsp olive oil, oregano, salt, and pepper. Add the chicken breasts and turn to coat both sides. Cover and marinate for 30 minutes to 1 hour in the refrigerator.

2. 2

   2. Preheat the oven to 400°F. On a large baking sheet, toss the broccoli, bell peppers, and zucchini with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly charred.