Grilled Chicken with Quinoa and Roasted Vegetables

This chicken and quinoa dinner brings together grilled chicken, roasted vegetables, and fresh herbs. Make four servings for dinner and leftovers.

Makes: 4 servings

Ingredients

• 3 boneless, skinless chicken breasts (about 360 g total)
• Salt and pepper, to taste
• 1 cup quinoa
• 2 cups chicken or vegetable broth
• 2 teaspoons olive oil, divided
• 2 cups mixed vegetables, such as bell peppers, zucchini, asparagus, and broccoli
• ¼ cup chopped fresh herbs, such as parsley, basil, and cilantro

Directions

1. Preheat the oven to 425°F. Toss the vegetables with 1 teaspoon olive oil, the herbs, and a pinch of salt and pepper. Spread on a baking sheet and roast for about 20 minutes, until tender.
2. While the vegetables roast, combine the quinoa, broth, and remaining teaspoon of olive oil in a saucepan. Bring to a boil, cover, and simmer on low for 18–20 minutes, until the liquid is absorbed.
3. Season the chicken with salt and pepper. Cook in a hot grill pan or on a grill for about 6–8 minutes per side, until the thickest part reaches 165°F. Rest briefly, then slice.
4. Divide the quinoa, vegetables, and chicken among four plates or containers.

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