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Mediterranean Grilled Chicken with Quinoa and Vegetables
Mediterranean Grilled Chicken with Quinoa and Vegetables

Mediterranean Grilled Chicken with Quinoa and Vegetables
A balanced and flavorful dish featuring grilled chicken, quinoa, and a medley of vegetables.
Mediterranean Grilled Chicken with Quinoa and Vegetables
Ingredients:
1
Servings
  • 150
    g
     chicken breast
  • 60
    g
     quinoa
  • 100
    g
     bell pepper
  • 100
    g
     zucchini
  • 10
    ml
     olive oil
  • 15
    ml
     lemon juice
  • 1
    clove
     garlic
  • 5
    g
     parsley
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Mediterranean Grilled Chicken with Quinoa and Vegetables
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the chicken breast with salt, pepper, and half of the lemon juice.
  3. Grill the chicken for about 6-7 minutes on each side until fully cooked.
  4. While the chicken is grilling, rinse the quinoa under cold water.
  5. Cook the quinoa in a pot with double the amount of water for about 15 minutes until fluffy.
  6. Slice the bell pepper and zucchini into strips.
  7. In a pan, heat olive oil over medium heat and sauté garlic until fragrant.
  8. Add bell pepper and zucchini to the pan, cooking for about 5 minutes until tender.
  9. Mix cooked quinoa with sautéed vegetables and remaining lemon juice.
  10. Serve the grilled chicken on a bed of quinoa and vegetables, garnished with chopped parsley.
Nutrition Per Serving 443 g Per 100g
Energy 458.5 kcal 104 kcal
Protein 57.6 g 13.0 g
Fibre 5.2 g 1.2 g
Salt 0.2 g 0.0 g
Sugar 7.2 g 1.6 g
Carbohydrates 24.3 g 5.5 g
Fat 16.4 g 3.7 g
Environmental Per Serving 443 g Per 100g
CO2 9.9 kg 2.2 kg
Water 8.2 l 1.9 l
  • 150
    g
     chicken breast
  • 60
    g
     quinoa
  • 100
    g
     bell pepper
  • 100
    g
     zucchini
  • 10
    ml
     olive oil
  • 15
    ml
     lemon juice
  • 1
    clove
     garlic
  • 5
    g
     parsley
1
Servings
0

Preheat the grill to medium-high heat.

Season the chicken breast with salt, pepper, and half of the lemon juice.

Grill the chicken for about 6-7 minutes on each side until fully cooked.

While the chicken is grilling, rinse the quinoa under cold water.

Cook the quinoa in a pot with double the amount of water for about 15 minutes until fluffy.

Slice the bell pepper and zucchini into strips.

In a pan, heat olive oil over medium heat and sauté garlic until fragrant.

Add bell pepper and zucchini to the pan, cooking for about 5 minutes until tender.

Mix cooked quinoa with sautéed vegetables and remaining lemon juice.

Serve the grilled chicken on a bed of quinoa and vegetables, garnished with chopped parsley.

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