Are you striving to lose weight without sacrificing flavor or satisfaction in your meals? We understand the struggle of finding the perfect balance between delicious and nutritious. That’s why we’re excited to share with you a healthy dinner recipe that not only supports weight loss but also delights your taste buds. Say goodbye to bland diet food and hello to a vibrant, satisfying dinner that will leave you feeling full and energized.
Grilled chicken with lemon and herbs served alongside quinoa and steamed vegetables
Servings:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
2 lemons (one for juice, one for slices)
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish
For the Quinoa:
1 cup quinoa
2 cups low-sodium chicken broth
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, minced
Salt and pepper to taste
For the Steamed Vegetables:
2 cups broccoli florets
1 cup baby carrots
1 red bell pepper, sliced
1 yellow bell pepper, sliced
Salt and pepper to taste
Instructions:
1. Marinate the Chicken:
In a large bowl, mix the juice of one lemon, minced garlic, olive oil, oregano, thyme, salt, and pepper.
Add the chicken breasts to the bowl, ensuring they are well-coated with the marinade.
Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
2. Prepare the Quinoa:
Rinse the quinoa under cold water.
In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
Add the rinsed quinoa to the saucepan and toast for about 2 minutes.
Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Fluff the quinoa with a fork and season with salt and pepper to taste.
3. Grill the Chicken:
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked.
During the last few minutes of grilling, place lemon slices on the grill alongside the chicken for added flavor.
Once cooked, let the chicken rest for a few minutes before slicing.
4. Steam the Vegetables:
While the chicken is grilling, bring a pot of water to a boil and place a steamer basket on top.
Add the broccoli, baby carrots, and bell peppers to the steamer basket.
Cover and steam for about 5-7 minutes until the vegetables are tender but still crisp.
Season with salt and pepper to taste.
5. Assemble and Serve:
On each plate, place a generous serving of quinoa.
Top with sliced grilled chicken and steamed vegetables.
Garnish with fresh parsley and grilled lemon slices.
Nutritional Benefits:
Lean Protein: The grilled chicken breast is a great source of lean protein, which is essential for muscle repair and growth, and it helps keep you full longer.
Whole Grains: Quinoa is a nutrient-dense whole grain that provides fiber, aiding in digestion and keeping you satisfied.
Fresh Vegetables: Steamed vegetables are rich in vitamins, minerals, and antioxidants, promoting overall health and wellbeing.
Tips for Success:
Meal Prep: Double the recipe and store leftovers in portioned containers for easy, healthy meals throughout the week.
Variety: Switch up the vegetables based on what’s in season or what you prefer. Zucchini, asparagus, or green beans are all great options.
Flavor Boost: Experiment with different herbs and spices in the chicken marinade to keep things interesting.
This grilled lemon herb chicken with quinoa and steamed vegetables is not only a feast for your taste buds but also a powerhouse of nutrition. Perfect for women focused on weight loss, this meal is balanced, satisfying, and incredibly delicious. Give it a try and enjoy the journey to a healthier, happier you!