Description
Elevate your dining experience with Herb Grilled Chicken with Roasted Potatoes, Carrots & Quinoa. This vibrant dish combines tender, flavorful grilled chicken infused with fresh herbs and garlic alongside perfectly roasted baby potatoes and carrots. It’s served on a nutritious bed of fluffy quinoa mixed with fresh greens, creating a balanced meal that’s satisfying and visually appealing. Perfect for family dinners or meal prepping for the week, this recipe is versatile, allowing you to customize the vegetables or grains based on your preferences. Enjoy the delightful flavors and wholesome goodness in each bite!
Ingredients
- Boneless grilled chicken breast
- Olive oil
- Fresh herbs (parsley, thyme)
- Garlic
- Salt and pepper
- Baby potatoes
- Carrots
- Mixed herbs
- Cooked quinoa
- Fresh mixed greens
Instructions
- Season the chicken by mixing olive oil, minced garlic, chopped herbs, salt, and pepper in a bowl. Coat the chicken thoroughly and marinate for 10 minutes.
- Preheat the grill or grill pan over medium-high heat. Grill the marinated chicken for 6-7 minutes on each side until golden brown and cooked through.
- Preheat the oven to 400°F (200°C). Toss baby potatoes and diced carrots with olive oil, mixed herbs, salt, and pepper on a baking sheet. Roast for 25 minutes until tender.
- Cook quinoa according to package instructions if not already prepared; fluff with a fork and mix in fresh greens.
- Slice the grilled chicken and serve over quinoa with roasted potatoes and carrots alongside.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 75mg