Herb Grilled Chicken with Roasted Potatoes, Carrots & Quinoa
Herb Grilled Chicken with Roasted Potatoes, Carrots & Quinoa is a delightful dish that brings together flavor, nutrition, and ease. This vibrant meal features tender, herb-marinated grilled chicken paired with perfectly roasted baby potatoes and sweet carrots, all served over a bed of fluffy quinoa. It’s an excellent choice for busy weeknights or special occasions, offering a comforting yet healthy option for the whole family. With its colorful presentation and aromatic herbs, this dish is sure to impress both your taste buds and guests alike.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 2
- Category: Main
- Method: Grilling/Roasting
- Cuisine: American
Ingredients
- Boneless grilled chicken breast
- Olive oil
- Fresh herbs (parsley and thyme)
- Garlic
- Baby potatoes
- Carrots
- Cooked quinoa
Instructions
- In a mixing bowl, combine olive oil, minced garlic, chopped fresh herbs, salt, and pepper. Rub this mixture onto the chicken breast.
- Preheat your grill to medium-high heat and cook the chicken for 6-7 minutes on each side until fully cooked.
- Preheat oven to 400°F (200°C). Toss baby potatoes and diced carrots with olive oil, mixed herbs, salt, and pepper on a baking sheet.
- Roast in the oven for about 25-30 minutes until golden and tender.
- Serve the grilled chicken over a base of quinoa topped with fresh mixed greens, adding roasted veggies on the side.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 100mg