Grilled Lemon-Herb Chicken with Roasted Butternut Squash and Quinoa

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 2 tsp fresh thyme
• 1 tbsp fresh rosemary, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups butternut squash, peeled and cubed
• 1.5 cups quinoa
• 3 cups vegetable broth
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   1. In a large resealable bag, combine the lemon juice, 1 tbsp olive oil, garlic, thyme, rosemary, salt, and pepper. Add the chicken breasts, seal the bag, and marinate in the refrigerator for 30 minutes to 1 hour.

2. 2

   2. Preheat the oven to 400°F. Toss the butternut squash cubes with the remaining 1 tbsp of olive oil and spread on a baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and lightly browned.