Lemon Herb Grilled Chicken with Quinoa and Roasted Vegetables
Prep 15 min · Cook 30 min · Serves 4 · medium
Free on iPhone
A delicious and nutritious breakfast that supports GLP-1 medication goals. Tender grilled chicken, fluffy quinoa, and a medley of roasted vegetables make this a complete and satisfying meal.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, 4 breasts, 6oz each
- 1 cup quinoa, dry, uncooked
- 2 cups broccoli florets, fresh or frozen
- 2 medium bell peppers, mixed colors, sliced
- 1 medium zucchini, diced
- 2 tbsp olive oil, for roasting vegetables
- 2 tbsp lemon juice, for chicken marinade
- 1 tsp garlic powder, for chicken marinade
- 1 tsp dried oregano, for chicken marinade
- to taste salt and pepper, for seasoning
Instructions
- 1
1. Preheat oven to 400°F. Toss the broccoli, bell peppers, and zucchini with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.
- 2
2. While the vegetables are roasting, cook the quinoa according to package instructions.
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