Herb Grilled Chicken with Roasted Potatoes, Carrots & Quinoa
Herb Grilled Chicken with Roasted Potatoes, Carrots & Quinoa is a vibrant and nutritious meal that brings together juicy grilled chicken infused with fresh herbs, alongside caramelized roasted vegetables and fluffy quinoa. This dish is not just a feast for the eyes but also a wholesome option packed with flavor and health benefits. Perfect for family dinners, meal prepping, or casual gatherings, it offers versatility and ease of preparation. With quick prep and cooking times, you’ll have a delightful plate ready to impress in no time!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling, Roasting
- Cuisine: American
Ingredients
- Boneless grilled chicken breast
- Olive oil
- Fresh herbs (parsley, thyme)
- Garlic
- Baby potatoes
- Carrots
- Cooked quinoa
- Fresh mixed greens
Instructions
- In a bowl, mix olive oil, minced garlic, chopped fresh herbs, salt, and pepper. Coat the boneless chicken breasts thoroughly with the marinade and let them sit while preparing vegetables.
- Preheat the oven to 400°F (200°C). On a baking sheet, toss baby potatoes and diced carrots with olive oil, mixed herbs, salt, and pepper. Roast for about 25-30 minutes until tender.
- Preheat your grill or grill pan over medium heat. Grill marinated chicken breasts for 6-8 minutes per side or until they reach an internal temperature of 165°F (74°C). Allow to rest before slicing.
- Assemble your meal by layering cooked quinoa topped with mixed greens in bowls or containers. Add sliced grilled chicken and roasted vegetables for a colorful presentation.
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 460
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg