Herb Grilled Chicken with Roasted Potatoes, Carrots & Quinoa
Herb Grilled Chicken with Roasted Potatoes, Carrots & Quinoa is a vibrant, nutritious meal that brings together succulent chicken, colorful vegetables, and fluffy quinoa. Perfect for family dinners or meal prep, this dish combines the robust flavors of fresh herbs with the satisfying crunch of roasted veggies. In just under an hour, you can create a wholesome meal that delights your taste buds while keeping health in mind. Enjoy this recipe any day of the week for a quick and flavorful dining experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grilling/Roasting
- Cuisine: Mediterranean
Ingredients
- Boneless chicken breasts
- Olive oil
- Fresh herbs (parsley, thyme)
- Garlic
- Baby potatoes
- Carrots
- Cooked quinoa
- Mixed greens
Instructions
- Marinate chicken: Combine olive oil, minced garlic, chopped herbs, salt, and pepper in a bowl. Coat chicken breasts and marinate for at least 15 minutes.
- Roast vegetables: Preheat oven to 400°F (200°C). Chop potatoes and carrots; toss them in olive oil, mixed herbs, salt, and pepper on a baking sheet. Roast for 25 minutes until tender.
- Grill chicken: Heat grill pan or outdoor grill over medium-high heat. Grill marinated chicken for 6-8 minutes on each side until golden brown and cooked through.
- Assemble: On each plate, start with quinoa as the base, add mixed greens, top with sliced grilled chicken, and serve roasted potatoes and carrots on the side.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 550
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 90mg