Grilled Chicken with Quinoa and Roasted Vegetables

Some meals just feel like a warm hug, don’t they? This grilled chicken with quinoa and roasted vegetables is exactly that! Juicy, flavorful chicken, nutty quinoa, and perfectly roasted veggies come together for a meal that’s as nourishing as it is delicious. Whether you’re meal-prepping for the week or hosting a cozy dinner, this one’s bound to be a favorite!

Why You’ll Love This Recipe

This dish isn’t just healthy—it’s packed with flavor and texture, and it’s ridiculously easy to put together. Here’s why it deserves a spot in your weekly rotation:

• Super Balanced: Protein, fiber, and good fats? Yes, please!
• Meal-Prep Friendly: Make extra and have delicious leftovers for days.
• Customizable: Swap in your favorite veggies and seasoning blends.
• Light Yet Satisfying: Keeps you full without weighing you down.
• Perfect for Any Occasion: A casual weeknight dinner or a meal-prep superstar.

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cook the Quinoa: In a pot, bring the rinsed quinoa and broth (or water) to a boil. Reduce heat, cover, and let simmer for 15 minutes. Fluff with a fork once done.
3. Prepare the Vegetables: Toss the chopped zucchini, bell pepper, red onion, and cherry tomatoes with 1 tbsp olive oil, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
4. Roast the Veggies: Bake for 20-25 minutes until tender and slightly caramelized.
5. Grill the Chicken: While the veggies are roasting, heat a grill pan over medium-high heat. Coat the chicken breasts with the remaining olive oil, smoked paprika, salt, and pepper. Grill for 5-6 minutes per side until cooked through.
6. Assemble & Serve: Plate the fluffy quinoa, top with the grilled chicken, and add the roasted veggies. Squeeze fresh lemon juice over everything and garnish with chopped parsley.

Chef’s Tips and Tricks

• Let the chicken rest: After grilling, let the chicken sit for 5 minutes before slicing to lock in juices.
• Batch cooking: Prepare extra roasted veggies and quinoa for easy meal prep throughout the week.
• Don’t rush the quinoa: Allow it to steam for a few minutes after cooking for the best fluffy texture.
• Spice it up: Add a pinch of red pepper flakes or fresh herbs for an extra kick.

Recipe Variations and Serving Suggestions

• Vegetarian Swap: Replace chicken with grilled portobello mushrooms or tofu.
• Different Grains: Try swapping quinoa for couscous, farro, or brown rice.
• Mediterranean Twist: Add feta cheese and kalamata olives for a Greek-inspired meal.
• More Protein: Throw in some chickpeas or white beans for an extra protein punch.

FAQs

Can I make this recipe ahead of time?

Absolutely! Grill the chicken, roast the veggies, and cook the quinoa in advance. Store everything separately in the fridge, and assemble when ready to eat.

How do I know when the chicken is done?

Use a meat thermometer! The chicken is ready when it reaches 165°F (74°C) internally. No thermometer? Slice into the thickest part—there should be no pink inside.

Can I use frozen vegetables instead of fresh?

You can, but fresh work best for roasting. If using frozen, pat them dry and roast at a slightly higher temperature to avoid excess moisture.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Recipe Card

Try this recipe? I’d love to see it! Share your plate on Instagram and tag @TheKitchensAid. Happy cooking! 🍽️