Grilled Chicken with Quinoa and Steamed Vegetables

Hello Everyone! Great to see all here for meal We have something super delicious & healthy for you: Grilled Chicken with Quinoa & Steamed Veggies. So full of flavor, this entrée is an amazing blend of lean protein, whole grains, and lots of vegetables. The grilled chicken is perfectly seasoned; the quinoa is so fluffy and full of nutrients! Besides that, steamed vegetables full of goodness and bright colors. I really hope you all will be as excited as I am for this!

And there you have it: the char-grilled chicken breast, with mixed greens—don’t forget the cherry tomatoes and cucumber slices—with a light vinaigrette dressing atop. Enjoy!

Grilled Chicken with Quinoa and Steamed Vegetables

Grilled Chicken with Quinoa and Steamed Vegetables

Recipe by OrionAdvertisingLLCCourse: All, Lunch/Dinner, Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Grilled Chicken:

• 4 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon lemon zest

• Juice of 1 lemon

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme (optional)

• 1 teaspoon smoked paprika

• 1 teaspoon Dijon mustard (optional)

• Salt and pepper to taste

• For the Quinoa:

• 1 cup quinoa

• 2 cups water or chicken broth

• 1 tablespoon olive oil

• 1 teaspoon minced garlic

• 1 small onion, finely chopped

• 1 bay leaf (optional)

• Salt to taste

• For the Steamed Vegetables:

• 1 cup broccoli florets

• 1 cup sliced carrots

• 1 cup sugar snap peas

• 1 red bell pepper, sliced

• 1 zucchini, sliced

• Salt and pepper to taste

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

Directions

• The Marinade for the
• n a big mixing bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, smoked paprika, Dijon mustard, salt, and pepper. Add chicken breast, coating all the pieces with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight for even more flavor.
• Grilling Chicken
• Preheat your barbecue grill over medium-high heat (about 400°F or 200°C). Remove the chicken from the marinade and let the excess drip off. Grill to an internal temperature of 165˚F (74˚C), or for about 6-7 minutes on each side. Remove from the grill and let it sit for 5 minutes before slicing. Juices will redistribute for maximum juiciness.
• Cook the Quinoa
• Rinse the quinoa under cold water, through a very fine mesh strainer, until the bitterness from the natural outer coating is gone. Heat the olive oil in a medium saucepan over medium heat. Then add the minced garlic and chopped onion, sautéing it until nice and fragrant and translucent. Add the quinoa to the pan and toast for about 2 minutes, stirring constantly. Add water or chicken broth and the bay leaf. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Then set aside from the fire for 5 minutes. Finally, fluff with a fork and season with salt to taste. Remove the bay leaf before serving.
• Steam the Vegetables
• Fill a pot with approximately 1 inch of water and bring to a boil on high heat. Put the broccoli, carrots, sugar snap peas, red bell pepper, and zucchini in a steamer basket. Put the basket over the boiling water, cover, and steam for 5-7 minutes until the vegetables are tender but still crisp. Transfer the vegetables to a bowl and dress with olive oil, lemon juice, salt, and pepper.

Notes

• EVEN THICKNESS OF CHICKEN: Ensure the chicken breast’s thickness is even for uniform cooking. Pounding them slightly helps in cooking evenly and ensures they don’t dry out.
• Time for Marination: Although a half-hour quick marination is good enough, for even more flavor and the tenderest chicken, marinate in the fridge overnight. Rinsing quinoa: always thoroughly rinse under cold water before cooking, to remove quinoa’s natural coating, saponin, which can taste bitter.
• Substitutions for Vegetables: Feel free to mix up the veggies based on what’s in season or your personal preference. This dish can also be made with asparagus, Brussels sprouts, and green beans.

Serving Suggestions

Layout the slices of grilled chicken on the plate beside a big portion of quinoa. On top, serve the bright steamed vegetables right next to the quinoa. Add a little chopped parsley or cilantro on the top for color and extra freshness. Serve hot and enjoy!

Variations to Try

Herb and Lemon Chicken: Marinate the chicken with a combination of orange juice and zest for increased acidity. Quinoa Pilaf: Sautéed onions, bell peppers, and peas can be incorporated prior to cooking with quinoa. Add roasted medley vegetables instead of steamed ones – zucchini, eggplants, cherry tomatoes – along with fresh basil and balsamic glaze.

Ideal Mixes

Wine Pairing: Pinot Grigio or a Rosé, both chilled, add more vigor and freshness to the flavors in the dish. Side Suggestions: Serve with warm whole-grain baguette or garlic bread to dip into the fabulous juices. Sauces: Light yogurt tzatziki or a tangy balsamic reduction gives a lovely touch.

Human Interest

Grilled chicken is one of the versatile world staples known for its capacity to combine with the widest range of flavors; in the Mediterranean cuisine, it is usually marinated in lemon, garlic, and herbs. This is now a tradition full of fresh and vibrant tastes. Quinoa, previously known as “gold of the Incas,” is venerated in South American diets for its high-protein content and nutty flavor. The steamed vegetables combine the flavors to make a very appetizing and nutritionally wholesome dish with all of the high culinary history.

Preparation Tips

Marinate your chicken overnight for optimum flavor. The marinade gets absorbed even to the deepest parts, so it will ensure your chicken is juicy and tasty. Proper Techniques for Grilling: Preheat the grill so that it will turn clean before grilling the chicken properly; this will prevent it from sticking. Use a meat thermometer for checking doneness without slicing and releasing juices from your chicken. Steaming Vegetables: Steam only until the vegetables are tender-crisp in order to preserve the bright colors of the vegetables and their nutrients; do not overcook them, thus changing their texture and flavors.

Storage and Reheating

STORAGE Store all items separately: chicken, quinoa, vegetables in airtight containers for storage in the refrigerator. Microwave or oven: Gently reheat the chicken and quinoa to avoid drying out. The vegetable requires only quick steaming or a spin in the microwave to bring back to life.

Nutritional Insights

High in Protein: Grilled chicken provides a lean source of high-quality protein—a fact most important for bodybuilding and maintenance of muscles. Highly Nutritive Grains: Quinoa is a superfood with a whole source of complete proteins, together with dietary fiber, iron, and magnesium. A Wealth of Antioxidants with Vegetables: Vegetables, either steamed or stir-fried, provide a whole range of vitamins, minerals, and antioxidants that promote health.

Frequently Asked Questions (FAQs)

Q1: Can I substitute chicken thighs for chicken breasts?
A1: Yes, you can use chicken thighs instead of the breasts. They will be juicier and tastier because of the higher fat content in the meat. As always when you grill anything, feel free to adjust the times since thighs might take a little longer. Make sure the internal temperature is 165°F (74°C).

Q2: What more should I do so that the flavor of the chicken improves?
A2: To enhance flavor, marinate the chicken for a longer period, ideally overnight, and include aromatic herbs and spices in the marinade. Adding ingredients like soy sauce, ginger, or honey can introduce different flavor profiles.

Q3: What if I do not have a BBQ?
A3: If you don’t have a grill, you can cook the chicken using a grill pan on the stovetop or bake it in the oven. Preheat your oven to 400°F (200°C) and bake the chicken for about 20-25 minutes, until the internal temperature is 165°F (74°C).

Q4: How do I know when the quinoa is ready?
A4: Quinoa is completely cooked when it has absorbed all the liquid and the grains have become translucent, showing a spiral, which is part of it: the germ. It should be light and tender but not mushy. If there is extra liquid, pour it off and let the quinoa sit covered for a few minutes.

Q5: Can I add other grains to the quinoa?
A5: You can combine quinoa with any other grain—for instance, bulgur, farro, or brown rice. Just adjust the cooking time and how much liquid you need with the particular grains you are cooking.

Conclusion

For instance, Quinoa and Steamed Vegetable Grilled Chicken is an example of how a healthy diet should be both delicious and satisfying. The dish is absolutely correctly elaborated on flavors, textures, and nutrients, which makes it suitable for absolutely any meal or occasion whatsoever. With the recipe, you will either impress the guests to make an impression of a gourmet experience, or you could just enjoy a nutritious dinner with versatility. Figure out the combinations and pairings that you like and enjoy, while doing good to your health through these bright dishes.

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