Picture by home cooking
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Prep Time20 Mins
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Cook Time55 Mins
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Serving4
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View400
This Grilled Chicken with Quinoa and Vegetables recipe is a delightful and healthy dish that combines tender grilled chicken with fluffy quinoa and a colorful array of vegetables. The chicken is marinated to perfection, infusing it with smoky flavors, while the quinoa and vegetables add nutty and vibrant elements to the dish. It's a balanced and satisfying meal that will please your taste buds and nourish your body.
Ingredients
Nutrition
Per Serving:
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Calories390
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Total Fat: 14g22%
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Saturated Fat: 2g10%
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Cholesterol: 85mg28%
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Sodium: 190mg8%
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Carbohydrates: 32g11%
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Fiber: 5g20%
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Sugars: 3g
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Protein: 35g70%
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, you can substitute chicken thighs for chicken breasts. Adjust the grilling time accordingly, as thighs may take slightly longer to cook.
2. Can I use a different marinade?
Absolutely! Feel free to experiment with different marinades to suit your taste. Citrus-based marinades, teriyaki sauce, or a Mediterranean-inspired herb mix all work well with this dish.
Picture by jernejkitchen
Instructions
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1. In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper to create the marinade.
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2. Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Coat the chicken thoroughly and let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).
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3. While the chicken is marinating, cook the quinoa. In a saucepan, bring the water or chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for 15 minutes or until the liquid is absorbed. Fluff the quinoa with a fork.
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4. Preheat your grill to medium-high heat.
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5. Remove the chicken from the marinade and grill it for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
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6. While grilling the chicken, place the sliced bell peppers, zucchini, and red onion on the grill. Cook for 4-5 minutes or until they are slightly charred and tender.
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7. Once everything is cooked, assemble the dish by dividing the quinoa onto serving plates. Top with grilled chicken and vegetables.
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8. Garnish with fresh parsley and serve hot.