By Filiberto Rios
Preheat your grill to medium-high heat.
Season both sides of the chicken breasts with salt and pepper. Drizzle with 1 tablespoon of olive oil.
Place the chicken on the grill and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for 5 minutes before slicing.
While the chicken is grilling, rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed.
Chop the zucchini, bell pepper, and red onion into bite-sized pieces. Toss with 1 tablespoon of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven at 400°F (200°C) for about 20 minutes, or until tender and slightly browned, stirring halfway through.
In a small bowl, whisk together tahini, lemon juice, minced garlic, 1 tablespoon of olive oil, salt, and pepper until smooth and well combined. Add a little water if the dressing is too thick.
To assemble, divide the quinoa and mixed greens among 4 bowls. Top with sliced chicken and roasted vegetables. Drizzle with tahini dressing before serving.
How did this recipe turn out? Let others know!
to rate this recipe
By Filiberto Rios
This Main Course Healthy Grilled recipe is ready in 45 minutes and features chicken breast, quinoa, zucchini and other delicious ingredients. Contains 480 calories total.
Preheat your grill to medium-high heat.
Season both sides of the chicken breasts with salt and pepper. Drizzle with 1 tablespoon of olive oil.
Place the chicken on the grill and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for 5 minutes before slicing.
While the chicken is grilling, rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed.
Chop the zucchini, bell pepper, and red onion into bite-sized pieces. Toss with 1 tablespoon of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven at 400°F (200°C) for about 20 minutes, or until tender and slightly browned, stirring halfway through.
In a small bowl, whisk together tahini, lemon juice, minced garlic, 1 tablespoon of olive oil, salt, and pepper until smooth and well combined. Add a little water if the dressing is too thick.
To assemble, divide the quinoa and mixed greens among 4 bowls. Top with sliced chicken and roasted vegetables. Drizzle with tahini dressing before serving.
Calories per Serving: 480
Your Rating:
