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After a hard session, your muscles want protein and carbs. Grilled chicken with quinoa and veggies delivers both without making you feel like you undid the workout.
Cook the quinoa: Rinse 1 cup quinoa under cold water, then add to a saucepan with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and set aside.
Marinate the chicken: In a bowl, combine chicken breasts with 1 tbsp olive oil, lemon juice, minced garlic, 0.5 tsp salt, 0.25 tsp black pepper, and oregano. Let marinate for at least 15 minutes.
Prepare the vegetables: Slice the red bell pepper and zucchini into strips. Toss with 1 tbsp olive oil and a pinch of salt and pepper in a large bowl.
Grill the chicken: Preheat a grill or grill pan to medium-high. Grill marinated chicken breasts for about 5–6 minutes per side, until internal temperature reaches 165°F and juices run clear. Remove from grill and rest for 3 minutes before slicing.
Grill or sauté vegetables: Place bell pepper, zucchini, and broccoli florets directly on the grill (or in a grill basket) and cook for 5–7 minutes until charred and tender, turning occasionally.
Assemble: Slice the chicken. Serve each plate with a mound of quinoa, topped with grilled vegetables and sliced chicken. Drizzle with extra lemon juice or olive oil if desired.
