Grilled Chicken with Quinoa and Roasted Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup quinoa, rinsed
• 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Preheat the oven to 400°F (200°C).
2. 2
   In a medium saucepan, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
3. 3
   In a bowl, toss the mixed vegetables with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper.
4. 4
   Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
5. 5
   While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a grill pan over medium-high heat.
6. 6
   Season the chicken breasts with salt and pepper, then place them on the grill pan. Cook for 6-7 minutes on each side, or until the chicken is fully cooked and has nice grill marks.
7. 7
   Once everything is cooked, assemble the meal by placing a serving of quinoa on each plate, topping it with grilled chicken and roasted vegetables.
8. 8
   Garnish with fresh parsley if desired and serve warm.

📊 Nutritional Information

• Calories: 550 kcal
• Protein: 45g
• Carbohydrates: 50g
• Fat: 18g
• Fiber: 8g

💡 Cooking Tips

• Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C).
• You can prepare the vegetables a few minutes ahead to save time.
• For added flavor, marinate the chicken overnight with your favorite herbs and spices.