Description
This Grilled Chicken with Quinoa and Veggies is a simple and nutritious gluten-free dinner packed with protein and vibrant vegetables.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups vegetable or chicken broth
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 small red onion, chopped
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the quinoa: In a medium saucepan, bring the broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
- While the quinoa cooks, season the chicken breasts with salt, pepper, paprika, and oregano.
- Heat 1 tbsp olive oil in a grill pan or skillet over medium heat. Grill the chicken breasts for 5-6 minutes per side, or until fully cooked. Remove and let rest for a few minutes before slicing.
- In the same pan, heat the remaining olive oil and sauté the garlic, red bell pepper, zucchini, and red onion for 4-5 minutes, until tender.
- Serve the grilled chicken over the quinoa with sautéed veggies on the side. Garnish with fresh parsley if desired.
Notes
- For extra flavor, marinate the chicken in olive oil, lemon juice, and garlic before grilling.
- Add avocado slices or a drizzle of balsamic glaze for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 75mg