Balanced Grilled Chicken and Roasted Vegetable Plate

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the zucchini, bell pepper, and red onion wedges onto the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and season with half of the salt, black pepper, and garlic powder. Toss until evenly coated and spread into a single layer.

Roast the vegetables in the preheated oven for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.

While the vegetables roast, combine the rinsed quinoa and water (or broth) in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork.

Season the chicken breasts on both sides with the remaining salt, black pepper, dried oregano, and the rest of the garlic powder. Rub with the remaining 1 tablespoon of olive oil.

Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken breasts for 6 to 7 minutes per side, or until fully cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.

To serve, divide the cooked quinoa, roasted vegetables, and sliced grilled chicken evenly between two plates. Serve with a fresh lemon wedge on the side.