Cookwith - Lemon Rosemary Grilled Chicken with Quinoa & Roasted Vegetables

Ingredients

• 2 large boneless, skinless chicken breasts (about 1 lb / 450g)
• 1 lemon, zested and juiced
• 2 garlic cloves, minced
• 2 tbsp extra-virgin olive oil
• 1 tbsp chopped fresh rosemary (or 1 tsp dried)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 cup dry quinoa
• 2 cups low-sodium chicken broth (or water)
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 small zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 1 tbsp olive oil (for vegetables)
• 1/2 tsp dried thyme
• 1/4 cup crumbled feta cheese (optional for garnish)
• Lemon wedges for serving