Ingredients
Scale
- 1 large boneless chicken breast (about 8 oz)
- 1/2 cup quinoa
- 1 cup mixed vegetables (bell peppers, broccoli, carrots)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh lemon juice and zest
- Optional: 2 tablespoons feta or parmesan cheese
Instructions
- Cook quinoa according to package instructions until fluffy (about 15 minutes).
- Season chicken with salt, pepper, and oregano; grill or pan-sear until internal temperature reaches 165F.
- Sauté garlic and vegetables in olive oil until crisp-tender, about 4-6 minutes.
- Slice the chicken and season; plate over quinoa and vegetables, drizzle with lemon juice and zest, and top with cheese if using.
- Serve immediately or refrigerate for meal prep.
Notes
- Make ahead: cook quinoa and chop vegetables in advance.
- Substitute chicken with turkey or tofu for variety.
- Store leftovers in airtight containers for up to 4 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Method: Grilling, Pan-searing, Sautéing
- Cuisine: American-Healthy
- Diet: High-Protein
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 110 mg
