Ingredients
- Chicken breasts
- Lemon juice
- Garlic
- Olive oil
- Assorted vegetables
- Quinoa
- Herbs
- Mixed berries
- Banana
- Greek yogurt
- Almond milk
- Honey
Instructions
- Grilled Lemon Herb Chicken with Quinoa and Veggies:
- Marinate the chicken: In a bowl, combine lemon juice, minced garlic, olive oil, and herbs. Add chicken breasts and refrigerate for 30 minutes.
- Grill the chicken: Preheat your grill to medium-high heat. Grill the chicken for 6-8 minutes per side until fully cooked and juices run clear.
- Cook the quinoa: Rinse quinoa under cold water. In a saucepan, bring 2 cups of water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes.
- Prepare the veggies: Sauté your preferred vegetables in a splash of olive oil until tender.
- Assemble the meal: Plate the grilled chicken atop the quinoa alongside the sautéed vegetables for a wholesome and satisfying dish.
- Mixed Berry Breakfast Smoothie:
- Combine ingredients: Place berries, banana, Greek yogurt, almond milk, and honey into a blender.
- Blend: Process until smooth, adding more almond milk if needed for desired consistency.
- Serve: Pour into a glass and enjoy a nutrient-packed breakfast.
Notes
- Store leftovers in airtight containers for up to 3 days.
- Freeze meals in portioned containers for longer storage.
- Present meals attractively with fresh herbs or lemon wedges to enhance visual appeal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course, Breakfast
- Method: Grilling, Blending
- Cuisine: Healthy, American
- Diet: Clean Eating, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal Kcal
- Sugar: 15 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 75 mg