Herb Grilled Chicken with Roasted Potatoes, Carrots & Quinoa
Herb Grilled Chicken with Roasted Potatoes, Carrots & Quinoa is a wholesome and colorful dish that brings together the rich flavors of marinated chicken, perfectly roasted vegetables, and fluffy quinoa. This meal is not only quick to prepare but also incredibly satisfying, making it perfect for family dinners or meal prep. The combination of fresh herbs and garlic adds an aromatic touch that elevates this dish to a culinary delight. Whether enjoyed on its own or as part of a larger spread, this recipe will impress your family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling and Roasting
- Cuisine: American
Ingredients
- Boneless grilled chicken breast
- Olive oil
- Fresh herbs (parsley, thyme)
- Garlic
- Baby potatoes
- Carrots
- Cooked quinoa
- Mixed greens
Instructions
- In a mixing bowl, combine olive oil, minced garlic, chopped fresh herbs, salt, and pepper. Add the boneless chicken breast and coat well. Let it marinate for at least 10 minutes.
- Preheat the oven to 425°F (220°C). Toss baby potatoes and diced carrots with olive oil, mixed herbs, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender.
- Heat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side until golden brown and cooked through.
- In bowls or meal prep containers, layer cooked quinoa as the base. Top with sliced grilled chicken followed by roasted potatoes and carrots.
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 540
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 85mg