Grilled Chicken with a Side of Quinoa and Roasted Vegetables

Grilled Chicken with Quinoa and Roasted Vegetables

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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings


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


  • 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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