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Gluten Free Dinner: Delicious, Nutritious Meals for Every Night


  • Author: Jennie Graham
  • Total Time: 30 minutes
  • Yield: 2 servings 1x

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