Grilled Lemon Herb Chicken with Roasted Veggie Quinoa
Prep 20 min · Cook 30 min · Serves 4 · medium
Tender grilled chicken breasts marinated in a vibrant lemon-herb blend, served over a bed of roasted vegetables and quinoa. This balanced, high-protein meal supports GLP-1 medication by providing lean protein, complex carbs, and fiber-rich veggies in an easy-to-digest portion.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup quinoa
- 2 cups broccoli florets
- 1 medium bell peppers, diced
- 1 medium zucchini, diced
Instructions
- 1
1. In a shallow dish, combine lemon juice, 1 tbsp olive oil, oregano, basil, garlic powder, salt, and pepper. Add chicken breasts and turn to coat both sides. Cover and marinate for 30 minutes.
- 2
2. Preheat oven to 400°F. On a large baking sheet, toss broccoli, bell peppers, and zucchini with the remaining 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, until vegetables are tender.
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