Mediterranean Lemon Herb Grilled Chicken with Roasted Vegetables and Quinoa

Step 1: Prepare the Marinade

In a bowl, combine the lemon juice, minced garlic, olive oil, dried oregano, dried thyme, dried basil, salt, and black pepper.

• 1/4 cup lemon juice
• 4 cloves garlic (minced)
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step 2: Marinate the Chicken

Place the chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour, or overnight for best results.

• 4 boneless, skinless chicken breasts

Step 3: Grill the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (75°C).

Step 4: Roast the Vegetables

Preheat the oven to 425°F (220°C). In a large baking sheet, place the bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

• 2 bell peppers (sliced)
• 2 zucchini (sliced)
• 1 red onion (sliced)
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper (to taste)

Step 5: Serve the Meal

Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing. To serve, divide the cooked quinoa among plates and top with grilled chicken and roasted vegetables. Garnish with fresh parsley.

• 4 cups cooked quinoa
• Fresh parsley (for garnish)

Enjoy this healthy and delicious Greek-style chicken dinner!