Grilled Chicken with Quinoa and Roasted Vegetables
Ingredients
For the chicken:
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the quinoa:
- 1 cup quinoa
- 2 cups water
- Salt to taste
For the roasted vegetables:
- 2 cups chopped vegetables such as bell peppers, zucchini, and onion
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, mix together olive oil, garlic powder, smoked paprika, salt, and pepper. Rub the mixture all over the chicken breasts.
- Place the chicken on the grill and cook for 6-7 minutes on each side, or until cooked through.
- While the chicken is cooking, rinse quinoa in a fine mesh strainer and place it in a medium-sized pot with 2 cups of water and a pinch of salt. Bring the mixture to a boil, then reduce heat to low and cover the pot. Cook for 15-20 minutes, or until the quinoa is tender and the water is absorbed.
- In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven at 425°F for 15-20 minutes, or until they are tender and lightly browned.
- Serve the grilled chicken with a side of quinoa and roasted vegetables.
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