Lemon Herb Grilled Chicken with Quinoa and Roasted Vegetables

Ingredients

• 1.5 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

   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

   2. While the vegetables are roasting, cook the quinoa according to package instructions.