Herb Grilled Chicken with Quinoa and Oven-Roasted Vegetables
Tender herb-marinated grilled chicken served over fluffy quinoa and colorful oven-roasted vegetables. This dish celebrates clean eating — fresh herbs, olive oil, lemon, and wholesome grains come together for a hearty yet light meal ideal for lunch or dinner.
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Serves: 2
Ingredients
For the Herb Grilled Chicken:
2 boneless, skinless chicken breasts
1½ tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
½ tsp dried rosemary
½ tsp salt
¼ tsp black pepper
For the Quinoa:
½ cup uncooked quinoa
1 cup water or low-sodium vegetable broth
½ tbsp olive oil
Pinch of salt
For the Oven-Roasted Vegetables:
1 cup zucchini, sliced
1 cup bell peppers (red and yellow), chopped
1 cup carrots, sliced or cut into sticks
1 small red onion, cut into wedges
1 tbsp olive oil
½ tsp dried basil
½ tsp dried thyme
Salt and black pepper to taste
Optional Garnishes:
Fresh parsley or basil, chopped
Lemon wedges
Crumbled feta cheese
Instructions
1. Marinate and Grill the Chicken
In a small bowl, mix olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, salt, and pepper.
Coat the chicken thoroughly and marinate for at least 20 minutes (up to 2 hours for deeper flavor).
Preheat grill or grill pan to medium-high heat.
Grill chicken for 6–7 minutes per side until golden brown and cooked through (internal temp 75°C / 165°F).
Let rest for 5 minutes, then slice.
2. Cook the Quinoa
Rinse quinoa under cold water to remove bitterness.
In a pot, bring water or broth to a boil, add quinoa, olive oil, and salt.
Reduce heat to low, cover, and simmer for 15 minutes until fluffy.
Fluff with a fork and set aside.
3. Roast the Vegetables
Preheat oven to 200°C (400°F).
Toss zucchini, bell peppers, carrots, and onion with olive oil, basil, thyme, salt, and pepper.
Spread evenly on a baking sheet.
Roast for 20–25 minutes, stirring halfway through, until tender and lightly caramelized.
4. Assemble the Bowl
Spoon quinoa onto each plate or bowl.
Add roasted vegetables on one side.
Top with sliced herb grilled chicken.
Garnish with chopped parsley and a squeeze of fresh lemon juice.
Optional: sprinkle with crumbled feta for a Mediterranean flair.
Notes & Tips
Meal Prep Friendly: Store chicken, quinoa, and vegetables separately in airtight containers for up to 4 days.
Add Greens: Serve over a bed of baby spinach or arugula for extra freshness.
Alternative Grains: Swap quinoa for brown rice, bulgur, or couscous.
Herb Upgrade: Use a mix of fresh basil, oregano, and parsley for an aromatic boost.
Frequently Asked Questions
Q: Can I cook the chicken in the oven instead of grilling?
Yes! Bake at 200°C (400°F) for 20–25 minutes or until fully cooked.
Q: How do I make this vegetarian?
Replace chicken with grilled halloumi, tofu, or chickpeas for a plant-based version.
Q: Can I use frozen vegetables?
Yes, just roast them a bit longer (extra 5–7 minutes) to allow water to evaporate.
Nutritional Information
Calories: ~520 kcal
Protein: 42g
Carbs: 35g
Fat: 21g
Fiber: 6g