Description
Indulge in the wholesome flavors of Herb Grilled Chicken with Roasted Potatoes, Carrots & Quinoa—a perfect meal for any occasion. This dish features tender grilled chicken marinated in a blend of fresh herbs and garlic, paired with vibrant roasted potatoes and carrots, all served atop a bed of fluffy quinoa. Not only is it visually appealing, but it’s also packed with nutrients, making it an excellent choice for family dinners or meal prepping for the week ahead. The balance of protein, fiber, and healthy carbohydrates ensures you’ll feel satisfied without compromising on taste.
Ingredients
- Boneless grilled chicken breast
- Olive oil
- Fresh herbs (parsley, thyme)
- Garlic
- Baby potatoes
- Carrots
- Cooked quinoa
- Fresh mixed greens
Instructions
- Prepare the Chicken Marinade: Mix olive oil, minced garlic, chopped parsley, chopped thyme, salt, and pepper in a bowl. Coat the chicken breasts in the marinade and let sit for at least 15 minutes.
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Toss baby potatoes and diced carrots in olive oil, mixed herbs, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- Grill the Chicken: Preheat your grill over medium-high heat. Grill each side of the marinated chicken for about 6-7 minutes until fully cooked (internal temperature should reach 165°F/75°C).
- Assemble Your Dish: In bowls or plates, layer cooked quinoa topped with fresh mixed greens. Slice the grilled chicken on top and serve with roasted potatoes and carrots.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Grilling and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 540
- Sugar: 5g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 95mg