Grilled Chicken with Quinoa and Roasted Vegetables is a wholesome and satisfying meal that brings together bold flavors and vibrant textures. The perfectly grilled chicken, juicy and tender, pairs wonderfully with the fluffy quinoa, offering a light and nutritious base. Roasted vegetables, caramelized to perfection, add a delightful mix of sweetness and earthiness.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups chicken broth (or water)
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions:
- Preheat the grill: Heat your grill to medium-high.
- Prepare the quinoa: In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, reduce heat, and simmer for about 15 minutes until the quinoa is cooked and fluffy.
- Roast the vegetables: Preheat the oven to 400°F (200°C). Toss the chopped red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes or until tender and caramelized.
- Grill the chicken: Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill for about 6-7 minutes on each side or until cooked through. Let the chicken rest for 5 minutes before slicing.
- Assemble the dish: Serve the grilled chicken slices on a bed of quinoa and top with the roasted vegetables. Garnish with fresh parsley and lemon wedges.
