Grilled Chicken and Veggie Plate

Calories: 456

Protein: 45g

Carbs: 28g

Fat: 18g

Key Nutrients: Iron, Magnesium, Vitamin C

Ingredients:

• 150g chicken breast (240 calories, 40g protein)

• 1 cup broccoli florets (55 calories, 5g protein)

• 1/2 cup quinoa (111 calories, 4g protein)

• 1 tsp olive oil (40 calories, 0g protein)

• 1 tsp dried oregano

• 1 tsp garlic powder

• 1/2 tsp paprika

• Salt and black pepper to taste

• 1 lemon, for serving

Instructions:

1. In a small bowl, mix oregano, garlic powder, paprika, salt, and pepper.

2. Rub the seasoning mixture evenly over the chicken breast.

3. Preheat grill to medium-high heat (around 375°F/190°C).

4. Grill chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C).

5. Meanwhile, steam broccoli florets until tender-crisp, about 5 minutes.

6. Cook quinoa according to package instructions (typically 15-20 minutes).

7. Let chicken rest for 5 minutes before slicing.

8. Plate the sliced chicken with steamed broccoli and quinoa.

9. Drizzle with olive oil and finish with a squeeze of fresh lemon juice.