Grilled Chicken with Quinoa Pilaf

Ingredients

• •4 boneless, skinless chicken breasts (6 oz each)
• •3 tablespoons olive oil
• •2 tablespoons lemon juice
• •2 cloves garlic, minced
• •1 teaspoon dried oregano
• •1 cup quinoa
• •2 cups vegetable broth
• •1 cup diced bell peppers
• •1 cup diced zucchini
• •1/2 cup diced red onion
• •1/4 cup fresh parsley, chopped
• •to taste salt and black pepper

Directions

1. 1Combine olive oil, lemon juice, minced garlic, and oregano in a bowl. Season chicken breasts with salt and pepper, then coat with the marinade and let sit for 15 minutes.
2. 2Rinse quinoa under cold water. In a pot, bring vegetable broth to a boil, add quinoa, reduce heat, and simmer covered for 15 minutes until liquid is absorbed.
3. 3Preheat grill to medium-high heat (about 400°F). Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes.
4. 4While quinoa cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté bell peppers, zucchini, and red onion for 5-6 minutes until tender-crisp.
5. 5Fluff cooked quinoa with a fork and fold in sautéed vegetables and fresh parsley. Season with salt and pepper to taste.
6. 6Slice rested chicken and serve over quinoa pilaf.

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