If you’re looking for a healthy and satisfying meal, look no further than grilled chicken with roasted vegetables and quinoa. This recipe is a delicious and easy way to get a healthy dose of protein and vegetables in one meal. Here’s how to make it.
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium zucchini, sliced into 1/2-inch rounds
- 1 red bell pepper, sliced into 1-inch pieces
- 1 yellow bell pepper, sliced into 1-inch pieces
- 1 medium red onion, sliced into 1/2-inch rounds
- 1 cup quinoa
- 2 cups water
- 2 tablespoons chopped fresh parsley
Step 1: Marinate the chicken
In a large bowl, whisk together 1 tablespoon of olive oil, dried oregano, salt, and black pepper. Add the chicken breasts and coat them in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Step 2: Preheat the oven
Preheat the oven to 425 degrees Fahrenheit.
Step 3: Prepare the vegetables
In a large bowl, toss the sliced zucchini, red and yellow bell peppers, and red onion with 1 tablespoon of olive oil. Season the vegetables with salt and black pepper to taste. Spread the vegetables out on a large baking sheet, making sure they are in a single layer. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
Step 4: Cook the quinoa
In a medium saucepan, combine the quinoa and water. Bring the mixture to a boil, then reduce the heat and simmer, covered, for 15-20 minutes, or until the quinoa is tender and the water has been absorbed. Fluff the quinoa with a fork and stir in the chopped parsley.
Step 5: Grill the chicken
Preheat your grill to medium-high heat. Remove the chicken breasts from the marinade and discard any excess marinade. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit. Let the chicken rest for 5 minutes before slicing it.
Step 6: Serve
Serve the grilled chicken with the roasted vegetables and quinoa. Garnish with additional chopped parsley, if desired.
This grilled chicken with roasted vegetables and quinoa recipe is a healthy and satisfying meal that is packed with nutrients. Here’s a breakdown of the nutritional information:
- Calories: 431
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 43g
This recipe is easy to customize to your liking. Here are a few variations to try:
- Swap out the vegetables: Use whatever vegetables you have on hand or prefer. Try mushrooms, broccoli, or eggplant.
- Change up the seasoning: Experiment with different herbs and spices to give the chicken and vegetables a different flavor. Try cumin, paprika, or thyme.
- Add some sauce: Top the chicken with a dollop of pesto, chimichurri, or tzatziki for an extra burst of flavor.
Grilled chicken with roasted vegetables and quinoa is a healthy and delicious meal that is easy to prepare. This recipe is a great way
to get a balanced meal that is high in protein, fiber, and nutrients. The grilled chicken provides a lean source of protein, while the roasted vegetables offer a variety of vitamins and minerals. The quinoa is a great source of fiber and complex carbohydrates, which can help keep you full and satisfied.
Not only is this recipe nutritious, but it’s also easy to customize. You can swap out the vegetables or experiment with different herbs and spices to suit your taste preferences. Plus, the leftovers make great lunches for the next day.
Overall, grilled chicken with roasted vegetables and quinoa is a meal that is both healthy and satisfying. Give this recipe a try for your next dinner and enjoy a delicious and nutritious meal.