Grilled Chicken with Quinoa and Roasted Vegetables

 Certainly! Here's a simple recipe for a balanced and nutritious meal that can support weight loss:

Grilled Chicken with Quinoa and Roasted Vegetables

Ingredients:

- 2 skinless, boneless chicken breasts

- 1 cup quinoa

- 2 cups water or low-sodium chicken broth

- 1 tablespoon olive oil

- 1 medium zucchini, sliced

- 1 red bell pepper, sliced

- 1 yellow bell pepper, sliced

- 1 small red onion, sliced

- Salt and pepper to taste

- Optional: Fresh lemon wedges and chopped parsley for garnish

Instructions:

1. Preheat your grill or grill pan over medium heat.

2. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-8 minutes per side, or until cooked through. Remove from heat and set aside.

3. In a medium saucepan, bring the water or chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.

4. Preheat the oven to 425°F (220°C).

5. In a large bowl, combine the sliced zucchini, red bell pepper, yellow bell pepper, and red onion. Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are evenly coated.

6. Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes or until they are tender and slightly browned, stirring once halfway through.

7. To serve, divide the cooked quinoa onto plates. Slice the grilled chicken breasts and place them on top of the quinoa. Add a generous portion of the roasted vegetables on the side.

8. Garnish with fresh lemon wedges and chopped parsley if desired.

This recipe provides lean protein from the grilled chicken, fiber from quinoa, and a variety of vitamins and minerals from the roasted vegetables. Adjust the portion sizes based on your individual needs. Enjoy your healthy and delicious meal!