Description
A nutrient-packed, Mediterranean-inspired meal with marinated grilled chicken served over fluffy quinoa, topped with roasted vegetables and zesty dressing. A quick and balanced dinner in 40 minutes!
Ingredients
4 chicken breasts (6 oz each, skinless and boneless)
1 cup uncooked quinoa, rinsed
1 lb Brussels sprouts, halved
1 medium red onion, sliced into wedges
2 medium sweet potatoes, diced into 1-inch cubes
2 tablespoons olive oil
1 lemon, juiced
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and pepper to taste
Instructions
Marinate Chicken: In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Coat chicken breasts evenly and marinate for 15-30 minutes.
Prepare Quinoa: Rinse quinoa thoroughly. Cook it in 2 cups boiling water for 15 minutes, until tender and liquid is absorbed.
Roast Vegetables: Toss Brussels sprouts, onion, and sweet potatoes with oil, salt, and pepper. Roast at 400°F for 20 minutes, until tender and slightly charred.
Grill Chicken: Preheat grill to medium-high. Cook chicken for 5-7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes.
Assemble Bowls: Divide cooked quinoa among 4 bowls. Top with grilled chicken and roasted vegetables. Serve warm.
Notes
Rinse quinoa well to remove any bitterness.
Grill the chicken as soon as possible after marinating to maximize flavor absorption.
Customize the bowl with optional garnishes like fresh parsley, cherry tomatoes, or avocado.
Store leftovers in an airtight container for up to 2 days in the refrigerator.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 85mg