Herb-Grilled Chicken with Quinoa and Roasted Vegetables Recipe

If you’re searching for a wholesome, restaurant-quality meal you can make at home, this Herb Grilled Chicken with quinoa and roasted vegetables is the perfect recipe. Tender chicken marinated in fresh herbs pairs beautifully with fluffy quinoa and caramelized vegetables. Not only is it packed with protein and nutrients, but it’s also colorful, filling, and surprisingly easy to prepare. Much like a Chicken Fajita Bowl, this dish brings balance, flavor, and versatility to your dinner table, making it ideal for busy weeknights or meal prep.

Ingredients You’ll Need

For the Herb-Grilled Chicken

• 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Juice of 1 lemon
• ½ tsp salt
• ¼ tsp black pepper

For the Quinoa

• 1 cup (190 g) quinoa, rinsed
• 2 cups (480 ml) chicken or vegetable broth
• ½ tsp salt

For the Roasted Vegetables

• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium carrot, sliced
• 1 small red onion, cut into wedges
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Optional Toppings

• Fresh parsley or cilantro, chopped
• Grated Parmesan cheese
• Lemon wedges for serving

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a bowl, combine olive oil, garlic, rosemary, thyme, parsley, lemon juice, salt, and pepper.
2. Add chicken, coating it well in the marinade.
3. Cover and refrigerate for at least 30 minutes (up to 4 hours for maximum flavor).

Step 2: Roast the Vegetables

1. Preheat oven to 400°F (200°C).
2. Toss zucchini, peppers, carrot, and onion with olive oil, salt, and pepper.
3. Spread evenly on a baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and caramelized.

Step 3: Cook the Quinoa

1. In a saucepan, combine quinoa, broth, and salt.
2. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
3. Fluff quinoa with a fork and set aside.

Step 4: Grill the Chicken

1. Heat a grill pan or outdoor grill over medium-high heat.
2. Cook chicken for 5–6 minutes per side until golden and internal temperature reaches 165°F (74°C).
3. Let rest for 5 minutes before slicing.

Step 5: Assemble the Dish

1. Spoon quinoa onto plates or bowls.
2. Add a generous portion of roasted vegetables.
3. Top with sliced herb-grilled chicken.
4. Garnish with parsley, Parmesan, or a squeeze of lemon if desired.

Tips for Success

• Make It Meal-Prep Friendly: Store chicken, quinoa, and veggies in separate containers for easy reheating during the week.
• Boost the Flavor: Add balsamic glaze or a drizzle of tahini sauce for an extra layer of taste.
• Lighter Option: Swap quinoa with cauliflower rice for a lower-carb version.
• Versatile Veggies: Use seasonal vegetables like asparagus, sweet potatoes, or mushrooms for variety.
• Double the Batch: Grill extra chicken for salads, wraps, or even a quick Chicken Fajita Bowl later in the week.

Conclusion

This Herb Grilled Chicken with quinoa and roasted vegetables is more than just a dinner—it’s a balanced, flavorful experience. Simple ingredients, fresh herbs, and vibrant veggies come together to create a dish that’s healthy, filling, and crowd-pleasing. Try this recipe tonight, and share it with family and friends who love wholesome meals packed with flavor.

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