Lemon Herb Grilled Chicken with Veggie Quinoa

Instructions

1. 1

   Juice the lemon into a bowl and add olive oil, minced garlic, oregano, thyme, salt, and pepper to create a marinade.

2. 2

   Place chicken breasts in a sealable plastic bag and pour the marinade over the chicken. Seal the bag and marinate in the refrigerator for at least 15 minutes.

3. 3

   While the chicken is marinating, rinse the quinoa under cold water. In a saucepan, bring chicken broth to a boil, add quinoa, cover, and reduce heat to low. Cook for 15 minutes or until quinoa is fluffy and liquid is absorbed.

4. 4

   Dice zucchini and red bell pepper. In a large skillet, heat a tablespoon of olive oil over medium heat and sauté the vegetables until tender, about 5-7 minutes.

5. 5

   Add spinach to the skillet and cook until wilted, about 2 minutes. Stir the cooked quinoa into the vegetable mixture and mix well.

6. 6

   Preheat a grill pan over medium-high heat. Remove chicken from marinade and grill each side for 5-6 minutes until fully cooked.

7. 7

   Serve grilled chicken with veggie quinoa, garnished with chopped fresh parsley.