Description
A protein-packed summer meal combines grilled chicken with tender roasted broccoli and carrots, tossed in fluffy quinoa. The recipe delivers vibrant seasonal flavors with a balance of textures and nutrient-dense ingredients.
Ingredients
1 cup quinoa, washed thoroughly
2 cups broccoli florets, trimmed
1 cup carrots (matchstick cut), peeled
2 boneless chicken breasts
3 tbsp olive oil
1 tsp lemon zest
2 cloves garlic, minced
Salt and pepper to taste
Instructions
Rinse quinoa under running water
Trim broccoli stems and cut into florets
Peel carrots and julienne using a mandoline
Pat chicken breasts dry with paper towels
Cook quinoa in 2 cups boiling water
Roast broccoli and carrots at 425°F (218°C) for 12 minutes
Grill chicken breasts over medium heat for 6-8 minutes per side until 165°F internal temperature
Fluff quinoa with a fork
Transfer roasted vegetables to serving platter
Slice grilled chicken into ¼-inch pieces
Mix all components together gently
Top with lemon zest and fresh parsley
Notes
Use parchment paper for roasting to prevent sticking
Let quinoa rest 5 minutes after cooking for better fluffiness
Arrange vegetables in a single layer for even roasting
Add lemon juice or zest at the end for maximum freshness
Marinate chicken with garlic, oil, and seasoning for at least 15 minutes
Adjust oven temperature based on chicken thickness
- Prep Time: 15
- Cook Time: 25
- Category: Trending
- Method: Roasting/Grilling
- Cuisine: Healthy American
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
