Grilled Lemon-Herb Chicken with Roasted Veggie Quinoa Salad
Prep 20 min · Cook 30 min · Serves 4 · medium
A fresh and flavorful GLP-1 friendly dinner featuring juicy grilled lemon-herb chicken breast paired with a vibrant quinoa salad packed with roasted vegetables and fiber-rich legumes.
Ingredients
- 4 boneless, skinless chicken breasts, 4 oz each
- 1 cup quinoa, dry
- 2 bell peppers, diced
- 1 zucchini, diced
- 1 can chickpeas, drained and rinsed
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
1. Preheat grill or grill pan to medium-high heat.
- 2
2. In a shallow dish, combine the chicken breasts, 1 tbsp lemon juice, 1 tbsp olive oil, garlic, oregano, salt, and pepper. Toss to coat the chicken evenly.
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