Lemon Garlic Grilled Chicken Quinoa Bowls with Roasted Vegetables
Equipment
- Grill or grill pan
- Baking sheet
- Saucepan
- Mixing bowl
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 3 garlic cloves, minced
- 2 lemons, juiced and zested
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 425°F. Toss the broccoli, bell pepper, and zucchini with 1 tablespoon olive oil, half the minced garlic, and a pinch of salt and pepper on a baking sheet. Roast for 20 minutes until the edges start to brown.
- While the vegetables roast, stir together the lemon juice, lemon zest, remaining garlic, 2 tablespoons olive oil, salt, and pepper in a bowl. Add the chicken breasts and turn to coat evenly. Let them sit while you start the quinoa.
- Bring 2 cups of water to a boil in a saucepan. Add the rinsed quinoa, cover, and simmer on low for 15 minutes until the water is absorbed. Remove from heat and let it rest covered for 5 minutes, then fluff with a fork.
- Heat a grill or grill pan over medium-high heat. Grill the chicken for 5 to 6 minutes per side until it reaches an internal temperature of 165°F. Let the chicken rest for 3 minutes, then slice it.
- Divide the quinoa among four bowls. Top each with roasted vegetables and sliced chicken. Sprinkle with fresh parsley before serving.
Notes
Slice the chicken against the grain right before serving so it stays juicy on top of the warm quinoa. If you want a little extra brightness, add an extra squeeze of lemon over each bowl at the table. Leftovers keep well in the fridge for two days and reheat nicely in a skillet with a splash of water to loosen the quinoa.
Course: Main Course
Cuisine: Mediterranean
Equipment: Grill or grill pan, Baking sheet, Saucepan, Mixing bowl
Cuisine: Mediterranean
Equipment: Grill or grill pan, Baking sheet, Saucepan, Mixing bowl