Grilled Chicken with Lemon-Herb Quinoa and Roasted Rainbow Veggies

Introduction:

 In the symphony of daily life, sometimes what we crave is a meal that's uncomplicated yet utterly satisfying. Tonight's dinner is just that—a no-fuss, wheat-free, lactose-intolerant-friendly dish that promises to nourish and delight. Welcome to your new favorite weeknight wonder: Grilled Chicken with Lemon-Herb Quinoa and Roasted Rainbow Veggies.

Ingredients:

- Chicken breasts (1/2 to 3/4 pound per person)

- 1 cup uncooked quinoa

- Extra virgin olive oil

- 1 head of garlic

- 2 lemons

- A bunch of fresh parsley or cilantro

- 2-3 bell peppers of various colors

- 2 medium zucchinis

- 1 pint of cherry tomatoes

- Sea salt or kosher salt

- Freshly ground black pepper

Instructions:

1. Prep the Chicken:

   - Begin by preheating your grill to a medium-high heat.

   - Pat the chicken breasts dry and give them a loving rub with a mixture of olive oil, minced garlic, lemon zest, salt, and pepper. Let them marinate for a few minutes while the grill heats up.

2. Quinoa Cookery:

   - Rinse your quinoa under cold water and cook it according to the package instructions—usually a simmer for about 15 minutes until the spirals release, signaling they're done.

   - Once cooked, fluff the quinoa with a fork and stir in a squeeze of fresh lemon juice and a handful of chopped parsley or cilantro for that herbaceous kick.

3. Veggie Roast:

   - Chop the bell peppers and zucchini into bite-sized pieces, and halve the cherry tomatoes.

   - Toss them in a glug of olive oil, a sprinkle of salt, and a crack of pepper. Spread them out on a baking sheet and roast in a preheated oven at 400°F (200°C) until they're tender and charred at the edges, about 20-25 minutes.

4. Grill the Chicken:

   - Grill the marinated chicken breasts for about 6-7 minutes per side, depending on thickness, until there's no pink in the center and the juices run clear.

5. Assemble the Plate:

   - Spoon a generous helping of lemon-herb quinoa onto each plate, lay the grilled chicken breast on top, and scatter a rainbow of roasted veggies on the side.

6. Serve:

   - Serve with a wedge of lemon on the side and an optional garnish of fresh herbs. This dish pairs beautifully with a crisp white wine or a sparkling water with a twist of lemon.

Closing Thoughts:

This Grilled Chicken with Lemon-Herb Quinoa and Roasted Rainbow Veggies dish isn't just a meal; it's a colorful canvas that brings together the best of simplicity and flavor. It's proof that sometimes, the most uncomplicated dishes are the ones that resonate most deeply with our senses.

So, tie on your apron, and let's turn these everyday ingredients into a feast that's anything but ordinary. Bon appétit!