Instructions

1. In a large bowl, mix the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create the marinade.
2. Add the chicken breasts to the marinade, ensuring they are well-coated. Let them marinate for at least 10 minutes while preparing the other ingredients.
3. Preheat the grill to medium-high heat.
4. In the meantime, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
5. Prepare the vegetables by tossing the diced bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.
6. Roast the vegetables in the preheated oven at 400°F (200°C) for about 20 minutes or until tender and slightly caramelized.
7. While the vegetables are roasting, grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center.
8. To serve, place a scoop of quinoa on each plate, top with grilled chicken, and add a generous portion of roasted vegetables.