Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• 1 cup quinoa
• 2 cups water
• 2 medium zucchinis, sliced
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 2 tbsp olive oil

Instructions:

1. In a large bowl, mix together the olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes in the refrigerator.
2. Preheat grill to medium-high heat. Grill chicken for 5-7 minutes per side or until cooked through.
3. Meanwhile, cook the quinoa by bringing 2 cups of water to a boil in a medium pot. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed.
4. Preheat the oven to 400°F. Toss the sliced zucchini, red onion, and red bell pepper with olive oil, salt, and pepper. Arrange the vegetables in a single layer on a baking sheet and roast for 20-25 minutes or until tender and lightly browned.
5. Serve the grilled chicken with a side of quinoa and roasted vegetables.