Grilled Chicken and Summer Vegetable Skewers with Quinoa
Juicy grilled chicken and colorful summer vegetables threaded onto skewers, served with fluffy quinoa for a light yet satisfying meal perfect for July.
Ingredients
- Chicken Breast200 g
- Quinoa60 g
- Bell Pepper100 g
- Cherry Tomatoes100 g
- Red Onion50 g
- Bell Pepper100 g
- Olive Oil0.8 tbsp
- Lemon Juice1 tbsp
- Dried Oregano0.5 tsp
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Zucchini100 g
Instructions
- 1Step 1
Rinse quinoa thoroughly under cold water. Combine quinoa with 120ml (approx. 0.5 cup) of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Let stand for 5 minutes, then fluff with a fork.
- 2Step 2
While quinoa cooks, cut chicken breast into 2.5 cm (1-inch) cubes. Chop zucchini, bell pepper, and red onion into similar-sized pieces. Leave cherry tomatoes whole.
- 3Step 3
In a bowl, toss the chicken and vegetables with olive oil, lemon juice, dried oregano, salt, and black pepper.
- 4Step 4
Thread the chicken and vegetables alternately onto skewers.
- 5Step 5
Preheat a grill pan or outdoor grill to medium-high heat.
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