Herb-Grilled Chicken with Quinoa & Vegetables
Chicken breast and vegetables are the cornerstone of many fitness menus, but they are often prepared dry and boring. This recipe uses a Mediterranean herb marinade that keeps the chicken juicy, alongside quinoa as a complex carbohydrate with a complete protein profile.
— Lea Ben Arie, Clinical Dietitian
Ingredientsfor 2 servings
- 300 g clean chicken breast, sliced
- 150 g cooked quinoa
- 10 ml extra virgin olive oil (1 tbsp)
- 2 cups diced mixed vegetables (zucchini, red bell pepper, red onion)
- Seasoning: 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp paprika, garlic powder, salt, and pepper
Preparation Steps
- 1
In a bowl, toss the chicken breast slices with half of the olive oil and the seasonings (oregano, thyme, paprika, garlic powder, salt, and pepper).
- 2
Heat a grill pan over medium-high heat and grill the chicken for 4-5 minutes per side, until fully cooked through but still juicy.
- 3
In a separate skillet or in an oven preheated to 200°C, roast the diced vegetables with the remaining olive oil, salt, and pepper for about 15 minutes.
- 4
Serve the warm chicken slices alongside the quinoa and roasted vegetables.