Grilled Chicken Breast with Quinoa and Summer Vegetable Medley
A substantial and flavorful dinner featuring lean grilled chicken breast, fluffy quinoa, and a vibrant medley of seasonal summer vegetables.
Ingredients
- Chicken Breast300 g
- Quinoa250 g
- Bell Pepper150 g
- Cherry Tomato100 g
- Garlic10 g
- Bell Pepper150 g
- Olive Oil15 ml
- Dried Oregano1 tsp
- Salt1 tsp
- Black Pepper0.5 tsp
- Zucchini150 g
- Dried Basil1 tsp
Instructions
- 1Step 1
Preheat a grill or grill pan to medium-high heat. If using an oven, preheat to 200°C (400°F).
- 2Step 2
Pat chicken breast dry and season generously with half the salt, pepper, oregano, and basil.
- 3Step 3
Dice zucchini and bell pepper into 1-inch pieces. Halve the cherry tomatoes. Mince the garlic.
- 4Step 4
In a bowl, toss the diced vegetables and cherry tomatoes with olive oil, minced garlic, and the remaining salt, pepper, oregano, and basil.
- 5Step 5
Grill chicken breast for 4-5 minutes per side, or until internal temperature reaches 74°C (165°F). (If roasting, place on a baking sheet and roast for 15-20 minutes).
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