Intermittent Fasting Dinner Recipes
Lemon Herb Grilled Chicken with Steamed Vegetables and Quinoa
- 6 oz boneless, skinless chicken breast (approx. 170g)
- 1 tablespoon olive oil (approx. 14g)
- 1 tablespoon lemon juice (approx. 15g)
- 1 teaspoon minced garlic (approx. 5g)
- 1/4 teaspoon dried oregano (approx. 0.5g)
- 1/4 teaspoon dried basil (approx. 0.5g)
- Salt and pepper, to taste
- 1/2 cup cooked quinoa (approx. 125g)
- 1 cup mixed steamed vegetables (broccoli, cauliflower, and carrots) (approx. 150g)
- In a small bowl, mix olive oil, lemon juice, garlic, oregano, basil, salt, and pepper to create a marinade.
- Place the chicken breast in a shallow dish or ziplock bag and pour the marinade over it, ensuring the chicken is well-coated. Marinate in the refrigerator for at least 30 minutes.
- Preheat the grill or grill pan to medium-high heat. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- In a serving plate, place cooked quinoa and steamed vegetables as a base.
- Slice the grilled chicken and arrange it on top of the quinoa and vegetables.
- Serve immediately and enjoy!
Nutrition Information (approximate):
- Calories: 535
- Carbs: 38g
- Protein: 54g
- Fats: 19g