Grilled Lemon Pepper Chicken with Roasted Zucchini and Quinoa Pilaf

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

   1. Preheat grill or grill pan to medium-high heat.

2. 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.