Herb-Grilled Chicken with Quinoa and Roasted Vegetables

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, quartered
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning

👨‍🍳 Instructions

1. 1
   In a small bowl, mix 1 tablespoon olive oil, rosemary, thyme, garlic, salt, and pepper. Rub the mixture evenly over the chicken breasts.
2. 2
   Preheat the grill to medium-high heat. Grill the chicken breasts for 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the grill and let them rest for 5 minutes before slicing.
3. 3
   In a medium saucepan, bring the chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
4. 4
   Preheat the oven to 400°F (200°C). In a large baking sheet, combine the red bell pepper, zucchini, yellow squash, and red onion. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with paprika, Italian seasoning, salt, and pepper. Toss to coat evenly.
5. 5
   Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
6. 6
   To assemble the dish, divide the cooked quinoa among two plates. Top with sliced grilled chicken and a generous portion of roasted vegetables.
7. 7
   Garnish with fresh herbs if desired and serve warm.

📊 Nutritional Information

• Calories: 600 kcal
• Protein: 45g
• Carbohydrates: 50g
• Fat: 20g
• Fiber: 8g

💡 Cooking Tips

• Marinate the chicken for at least 30 minutes to enhance flavor and tenderness.
• Use a meat thermometer to ensure the chicken is cooked to the perfect temperature.
• Rinse the quinoa thoroughly to remove its natural bitterness before cooking.
• Feel free to substitute the vegetables with your favorites or what's in season for variety.