Description
Indulge in the wholesome goodness of Herb Grilled Chicken with Roasted Potatoes, Carrots & Quinoa—a delightful dish that harmonizes flavor and nutrition. This recipe features juicy grilled chicken marinated in vibrant herbs, served alongside perfectly roasted potatoes and carrots, all nestled on a bed of fluffy quinoa. Ideal for busy weeknights or meal prep, this versatile dish allows you to customize the vegetables and grains based on what you have at home. Enjoy a satisfying, colorful meal that’s packed with lean protein, fiber-rich veggies, and whole grains—all in under an hour.
Ingredients
- Boneless chicken breast
- Olive oil
- Fresh herbs (parsley, thyme)
- Garlic
- Baby potatoes
- Carrots
- Cooked quinoa
- Mixed greens
Instructions
- Marinate the chicken: In a bowl, mix olive oil, minced garlic, chopped herbs, salt, and pepper. Coat the chicken and let it marinate.
- Roast vegetables: Preheat oven to 400°F (200°C). Toss potatoes and carrots with olive oil, herbs, salt, and pepper on a baking sheet. Roast for 25-30 minutes until golden.
- Grill chicken: Heat grill or grill pan over medium-high heat; grill marinated chicken for 6-7 minutes per side until cooked through.
- Assemble: Layer cooked quinoa and mixed greens on plates; top with sliced chicken and serve with roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Grilling and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 70mg