Grilled Chicken with Quinoa and Steamed Broccoli delicious dinner recipe

Dinner recipe Grilled chicken served with quinoa and steamed broccoli, offers a well-rounded blend of flavors and nutrients. The grilled chicken, marinated in a mix of olive oil, garlic, and herbs, provides a lean source of protein essential for muscle repair and growth. Paired with quinoa, a gluten-free whole grain packed with fiber and essential amino acids, dinner recipe offers sustained energy and promotes digestive health. Steamed broccoli adds vibrant color and a dose of vitamins, including vitamin C and K, crucial for immune support and bone health. Together, this dish not only satisfies hunger but also supports overall well-being, making it an excellent choice for those seeking a balanced and nutritious dinner option.

Here’s a high-protein dinner recipe that’s delicious and nutritious: Grilled Chicken with Quinoa and Steamed Broccoli.

Ingredients :

For the Grilled Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Juice of 1 lemon
For the Quinoa:
- 1 cup quinoa
- 2 cups water or chicken broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Steamed Broccoli:
- 1 head of broccoli, cut into florets
- Salt to taste
- Lemon wedges for serving

Instructions to prepare this dinner recipe:

To prepare a high-protein dinner of grilled chicken with quinoa and steamed broccoli, start by marinating four boneless, skinless chicken breasts. Mix together two tablespoons of olive oil, two minced garlic cloves, one teaspoon each of paprika, dried oregano, and dried thyme, along with salt and pepper to taste. Rub this mixture over the chicken breasts and let them marinate for at least 15 minutes, preferably up to an hour. Preheat the grill to medium-high heat and cook the chicken for 6-8 minutes on each side until fully cooked, reaching an internal temperature of 165°F (75°C). Finish with a squeeze of fresh lemon juice before serving.

As the chicken marinates, wash one cup of quinoa under cold water to eliminate any inherent bitterness. Heat a tablespoon of olive oil in a medium saucepan over medium heat, then add a finely chopped small onion and two minced garlic cloves. Sauté until they become translucent. Add the rinsed quinoa to the saucepan and cook for 1-2 minutes, allowing it to toast slightly. Pour in two cups of water or chicken broth, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 15 minutes until the quinoa is tender and the liquid is absorbed. Use a fork to separate and fluff the quinoa grains before serving.

For the steamed broccoli, bring a pot of water to a boil and place a steamer basket over it. Add the broccoli florets, cover, and steam for 5-6 minutes until tender but still vibrant green. Season with a pinch of salt.

To assemble the dish, plate the grilled chicken alongside the quinoa and steamed broccoli, garnishing with lemon wedges for added flavor. This meal offers a nutritious balance of protein, carbohydrates, and healthy fats, making it an excellent choice for a wholesome dinner.