Name: Grilled chicken and peppers with quinoa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 9 oz boneless skinless chicken breast, patted dry; 1/4 cup quinoa, rinsed; 1/2 cup water; 1 red bell pepper, seeded and quartered; 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 1/2 tbsp fresh parsley, chopped; 1 tbsp lemon juice

Instructions

Prep 15 min · Cook 15 min

Place the rinsed quinoa in a small pot with the water and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes before fluffing with a fork.
Preheat a grill or grill pan over medium-high heat. Place the chicken breast between two pieces of plastic wrap and pound to an even 3/4-inch thickness. In a bowl, toss the chicken and bell peppers with the olive oil, garlic powder, black pepper, and the remaining salt.
Place the chicken and peppers on the hot grill. Cook the peppers for 4 to 5 minutes per side until charred and tender. Cook the chicken for 5 to 6 minutes per side until the internal temperature reaches 165°F. Remove from the grill and let the chicken rest for 5 minutes.
Slice the chicken and peppers into strips. Arrange the quinoa on a plate, top with the chicken and peppers, and drizzle the lemon juice over everything. Garnish with the chopped parsley.

Nutrition

Ingredients

Instructions

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