Pollo alla Griglia al Limone e Erbe with Quinoa & Steamed Broccoli

Juicy, lean grilled chicken with a bright lemon-herb marinade served over fluffy quinoa with tender steamed broccoli—high-protein, high-fiber, and packed with micronutrients for a truly nourishing Mediterranean dinner.

Ingredients

• 1 1/2 lb (680g) boneless skinless chicken breast (or thighs for slightly juicier results)
• 1 cup (185g) dry quinoa, rinsed
• 2 cups (480ml) water (for quinoa)
• 4 cups broccoli florets (about 1 1/2 large heads)
• 1 large lemon (zest + 3 tbsp juice)
• 3 tbsp extra virgin olive oil, divided
• 3 garlic cloves, finely grated or minced
• 2 tsp dried oregano
• 1 tsp dried thyme (or Italian seasoning)
• 1 tsp paprika (sweet or smoked)
• 1 tsp kosher salt (or 3/4 tsp fine salt), plus more to taste
• 1/2 tsp black pepper
• Optional pantry staple: pinch red pepper flakes (for gentle heat)

Method

• 1

  Step 1: Marinate the chicken

  In a large bowl or zip-top bag, combine lemon zest, lemon juice (3 tbsp), 2 tbsp olive oil, garlic, oregano, thyme, paprika, salt, pepper, and (if using) red pepper flakes. Add chicken and coat well. Set aside at room temperature while you cook quinoa (or refrigerate up to 12 hours; bring toward room temp for 15 minutes before grilling).

• 2

  Step 2: Cook fluffy quinoa

  Add rinsed quinoa and 2 cups water to a saucepan. Bring to a boil over high heat, then cover and reduce to low. Simmer 12 minutes. Turn off heat and rest (still covered) 5 minutes, then fluff with a fork.

• 3

  Step 3: Steam the broccoli

  Bring 1 inch of water to a simmer in a pot with a steamer basket (or use a colander over a pot). Add broccoli, cover, and steam 4–6 minutes until bright green and crisp-tender. Immediately remove from heat to prevent overcooking. Toss with 1 tsp olive oil and a pinch of salt and pepper.

• 4

  Step 4: Grill the chicken

  Preheat grill to medium-high (about 450°F/230°C). Oil grates lightly. Grill chicken 5–7 minutes per side (thickness-dependent) until nicely charred and the thickest part reaches **165°F/74°C**.

• 5

  Step 5: Rest and slice

  Transfer chicken to a plate and rest 5 minutes (this keeps it juicy). Slice across the grain.

• 6

  Step 6: Finish & assemble

  Divide quinoa among plates. Top with sliced grilled chicken and steamed broccoli. Drizzle the remaining **1 tbsp olive oil** over everything and squeeze a little extra lemon juice if you like a brighter finish. Taste and adjust salt/pepper.

Tips

• **Health boost (and flavor):** Don’t skip the lemon zest—it delivers big flavor so you can keep added fat modest while still tasting vibrant.
• **No grill?** Use a grill pan or skillet over medium-high heat. Cook chicken 5–7 minutes per side; reduce heat if browning too fast.
• **Meal prep friendly:** Cook quinoa and steam broccoli up to 4 days ahead; store airtight. Grill chicken and refrigerate up to 4 days. Reheat gently (microwave at 70% power) to avoid drying out.
• **Make it more Mediterranean without extra ingredients:** Serve family-style with extra lemon wedges and a drizzle of olive oil—simple, classic, and satisfying.
• **Serving idea:** If you have pantry spices, a pinch of smoked paprika on the broccoli or quinoa adds a restaurant-style finish without adding calories.

Nutrition (per serving, estimate)