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Grilled chicken breast with quinoa and roasted vegetables

average rating is 3 out of 5, based on 150 votes

Pair this delightful dish with a light vinaigrette salad or steamed greens for a well-rounded meal. For added flavor, you can squeeze fresh lemon over the chicken and vegetables.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

SozaWeightLoss LowCarbRecipes HighProteinMeals DiabeticFriendly HealthyEating QuinoaRecipes GrilledChicken NutrientRich

Ingredients

4 boneless, skinless chicken breasts
1 cup quinoa (uncooked)
2 cups mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh herbs for garnish (e.g., parsley, thyme)

Directions

Prepare Chicken:
- Season chicken breasts with garlic powder, smoked paprika, salt, and pepper.
- Grill chicken until fully cooked, ensuring a nice char on both sides. Set aside.
Cook Quinoa:
- Rinse quinoa under cold water.
- In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed.
Roast Vegetables:
- Preheat oven to 400°F (200°C).
- Toss mixed vegetables with olive oil, salt, and pepper. Roast in the oven until they are tender and slightly caramelized.
Assemble:
- Divide the cooked quinoa among four plates.
- Slice grilled chicken and place on top of the quinoa.
- Add roasted vegetables on the side.
- Garnish with fresh herbs.