Grilled Lemon Herb Chicken with Roasted Vegetables and Quinoa Pilaf

Step 1: Prepare the Marinade

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and black pepper. Pour the marinade over the chicken breasts and let them marinate for at least 30 minutes.

• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic (minced)
• 1 tablespoon fresh rosemary (chopped)
• 1 tablespoon fresh thyme (chopped)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 chicken breasts

Step 2: Grill the Chicken

Preheat the grill to medium-high heat. Grill the chicken breasts for about 6-8 minutes per side, or until they reach an internal temperature of 165°F. Remove from the grill and let them rest for a few minutes.

Step 3: Roast the Vegetables

Preheat the oven to 425°F. In a large baking sheet, toss together the sliced zucchini, yellow squash, red bell pepper, yellow bell pepper, red onion, olive oil, dried oregano, garlic powder, salt, and black pepper. Roast in the oven for about 20-25 minutes, or until the vegetables are tender and lightly golden.

• 2 zucchini (sliced)
• 2 yellow squash (sliced)
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 red onion (sliced)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step 4: Cook the Quinoa

In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork. Stir in the chopped parsley and lemon juice. Season with salt and pepper to taste.

• 2 cups vegetable broth
• 1 cup quinoa
• 1/4 cup chopped parsley
• 1 tablespoon lemon juice
• Salt and pepper to taste

Step 5: Serve

To serve, divide the grilled chicken breasts among plates. Serve with a generous portion of the roasted vegetables and quinoa pilaf.