Grilled Lemon Pepper Chicken with Roasted Zucchini and Quinoa Pilaf
Prep 20 min · Cook 30 min · Serves 4 · medium
Tender grilled chicken seasoned with lemon and cracked black pepper, paired with oven-roasted zucchini and a fluffy quinoa pilaf infused with aromatic herbs. A well-balanced, GLP-1 friendly dinner that supports weight management.
Ingredients
- 4 boneless, skinless chicken breasts, 5-6 oz each
- 4 medium zucchini, sliced into half-moons
- 1 cup quinoa, uncooked
- 2 cups low-sodium chicken broth
- 2 teaspoons lemon zest
- 1 teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 2 tablespoons dried parsley
- 2 tablespoons olive oil, divided
Instructions
- 1
1. Preheat grill or grill pan to medium-high heat.
- 2
2. In a small bowl, combine lemon zest, black pepper, garlic powder, and 1 tablespoon of olive oil. Rub this seasoning mixture all over the chicken breasts.
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