A Nourishing & Satisfying Anti-Inflammatory Lunch!
Looking for a delicious, balanced, and anti-inflammatory meal that keeps you energised and satisfied? This Garlic Herb Grilled Chicken with Quinoa, Roasted Veggies & Pomegranate is rich in lean protein, gut-friendly fibre, antioxidants, and refreshing bursts of pomegranate seeds. It’s the perfect detox lunch to fuel your body and mind!
🍽 Ingredients (Serves 2-3)
For the Chicken:
✔️ 2 boneless, skinless chicken breasts (high in lean protein) 🍗
✔️ 2 tbsp olive oil (for heart-healthy fats) 🫒
✔️ Juice of 1 lemon (adds freshness & aids digestion) 🍋
✔️ 2 cloves garlic, minced (boosts immunity & gut health) 🧄
✔️ 1 tsp turmeric powder (powerful anti-inflammatory) ✨
✔️ 1 tsp dried oregano or thyme (adds flavour & antioxidants) 🌿
✔️ ½ tsp sea salt & black pepper 🧂
For the Quinoa Salad:
✔️ 1 cup broccoli florets (high in antioxidants & fibre) 🥦
✔️ 1 red bell pepper, sliced (great source of vitamin C) 🌶️
✔️ 1 zucchini, sliced (hydrating & gut-friendly) 🥒
✔️ 1 tbsp olive oil 🫒
✔️ ½ tsp smoked paprika (adds depth & anti-inflammatory properties) ✨
✔️ ½ tsp sea salt & black pepper 🧂
👩🍳 Instructions
1️⃣ Marinate the chicken – In a bowl, mix olive oil, lemon juice, garlic, turmeric, oregano, salt, and pepper. Coat the chicken and let it marinate for 30 minutes (or overnight for extra flavour!).
2️⃣ Roast the veggies – Toss broccoli, bell pepper, and zucchini with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast at 200°C (400°F) for 20 minutes.
3️⃣ Cook the chicken – Grill or pan-sear over medium heat for 5-6 minutes per side, until fully cooked. Let it rest before slicing.
4️⃣ Prepare the quinoa salad – Mix the cooked quinoa with cherry tomatoes, cucumber, parsley, pomegranate seeds, olive oil, lemon juice, salt, and pepper.
5️⃣ Assemble the plate – Serve the grilled chicken with quinoa salad and roasted veggies on the side. Garnish with extra pomegranate seeds for a vibrant, fresh finish.