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Grilled lemon-herb chicken with a side of roasted Brussels sprouts and quinoa

average rating is 3 out of 5, based on 150 votes

Serve the Grilled Lemon-Herb Chicken on a bed of fluffy quinoa with a side of roasted Brussels sprouts. Garnish with fresh herbs and a squeeze of lemon for an extra burst of flavor.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

SozaWeightLoss LowCarbRecipes HighProteinDiet DiabeticFriendly HealthyEating GrilledChicken Quinoa BrusselsSprouts Nutrition

Ingredients

Grilled Lemon-Herb Chicken:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and pepper to taste

Roasted Brussels Sprouts:

1 pound Brussels sprouts, halved
2 tablespoons olive oil
Salt and pepper to taste

Quinoa:

1 cup quinoa, rinsed
2 cups water or chicken broth

Directions

Grilled Lemon-Herb Chicken:

In a bowl, mix olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper to create a marinade.
Coat chicken breasts with the marinade and let them sit for at least 30 minutes.
Preheat the grill to medium-high heat.
Grill chicken for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C).

Roasted Brussels Sprouts:

Preheat the oven to 400°F (200°C).
Toss Brussels sprouts with olive oil, salt, and pepper.
Spread them on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy.

Quinoa:

In a saucepan, combine quinoa and water or broth.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed.