Name: Lemon Rosemary Grilled Chicken with Quinoa & Roasted Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 large boneless, skinless chicken breasts (about 1 lb / 450g); 1 lemon, zested and juiced; 2 garlic cloves, minced; 2 tbsp extra-virgin olive oil; 1 tbsp chopped fresh rosemary (or 1 tsp dried); 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1 cup dry quinoa; 2 cups low-sodium chicken broth (or water); 1 medium red bell pepper, cut into 1-inch pieces; 1 small zucchini, sliced into half-moons; 1 small red onion, cut into wedges; 1 tbsp olive oil (for vegetables); 1/2 tsp dried thyme; 1/4 cup crumbled feta cheese (optional for garnish); Lemon wedges for serving

Lemon Rosemary Grilled Chicken with Quinoa & Roasted Vegetables

PickledBroccoli4365

This Lemon Rosemary Grilled Chicken is a high-protein, vibrant dinner perfect for clear summer evenings. The chicken is marinated in fresh lemon and rosemary, then seared for a caramelized, juicy finish. Layered over fluffy quinoa and paired with sweet roasted vegetables, this meal achieves both flavor harmony and nutrient balance. A sprinkle of feta adds a creamy, tangy contrast; feel free to omit or swap for another cheese. Each bite delivers zesty brightness, herbal depth, and satisfying protein—ideal for fueling active days or laid-back summer nights.

Ingredients

Instructions

In a bowl, whisk together lemon zest, lemon juice, garlic, 2 tbsp olive oil, rosemary, salt, and pepper. Add chicken breasts, turning to coat. Marinate for at least 15 minutes (or up to 2 hours in the fridge).
Preheat oven to 425°F (220°C). On a baking sheet, toss bell pepper, zucchini, and red onion with 1 tbsp olive oil, dried thyme, salt, and pepper. Roast for 18-20 minutes, stirring halfway, until tender and lightly caramelized.
Meanwhile, rinse quinoa under cold water. In a medium saucepan, bring chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Remove from heat, fluff with a fork, and season with a pinch of salt.
While vegetables roast and quinoa cooks, preheat a grill pan or outdoor grill over medium-high. Remove chicken from marinade and grill for 5-6 minutes per side, until nicely charred and cooked through (internal temp 165°F/74°C). Let rest 3 minutes, then slice.
To serve, divide quinoa between plates. Top with roasted vegetables and sliced chicken. Sprinkle with crumbled feta (if using) and serve with lemon wedges.