Grilled Island Chicken, Quinoa, and Veggies

This was a great, healthy meal.  And we have jumped on board the quinoa train.  Quinoa (keen-wa) is a grain that can replace rice or pasta in recipes.  It is a complete protein (contains all amino acids...that is another lesson in itself, though).  It is gluten-free and wheat-free if that is something your digestive system is in need of.
The grilled island chicken comes from Mel's Kitchen Cafe.  We baked it, so the grilled part is slightly misleading (although it can be grilled as well).  I added some vegetables to the chicken dish and paired it with some quinoa and steamed broccoli.  It was so tasty!

Grilled Island Chicken:

1/3 C vegetable oil
3 TBSP freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ TBSP soy sauce
1 clove garlic, finely minced
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper
2-4 chicken breasts

1/2 green bell pepper (thinly sliced)
1/2 red bell pepper (thinly sliced)
2-4 slices of onion, separated

Combine all ingredients (except chicken) in a bowl or large plastic bag.
Add the chicken and coat it completely with the marinade.
Seal the container and refrigerate for about 10 hours.
Preheat oven to 350.
Place chicken in a lightly greased pan and cover with remaining marinade.
Add veggies.
Bake for 35-45 minutes...until the chicken is done.

Sides:

- Quinoa (prepare as directed on the box)
- Steamed broccoli

Yummy...and good for you too!