Herb Grilled Chicken with Roasted Potatoes, Carrots & Quinoa
Herb Grilled Chicken with Roasted Potatoes, Carrots & Quinoa is a delicious and nutritious dish that combines tender grilled chicken marinated in fresh herbs with a colorful medley of roasted vegetables. This wholesome meal is perfect for family dinners or meal prep, providing a satisfying balance of protein, fiber, and vitamins. The vibrant flavors of the fresh herbs and garlic elevate the dish, making it not just a meal but an experience to savor on any occasion. Whether you’re looking for a quick weeknight dinner or a meal to impress guests, this recipe delivers on taste and health.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grilling/Roasting
- Cuisine: American
Ingredients
- Boneless grilled chicken breast
- Olive oil
- Fresh herbs (parsley, thyme)
- Garlic
- Baby potatoes
- Carrots
- Cooked quinoa
- Mixed greens
Instructions
- In a mixing bowl, combine olive oil, minced garlic, chopped parsley, thyme, salt, and pepper. Coat the boneless chicken breast in the marinade and let it sit for 10 minutes.
- Preheat your 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 for about 30 minutes until tender.
- Heat your grill or grill pan over medium-high heat. Grill the marinated chicken for 6-7 minutes per side until fully cooked (internal temperature should reach 165°F/75°C).
- In meal prep containers or plates, layer cooked quinoa topped with fresh mixed greens. Slice the grilled chicken and arrange it over the quinoa with roasted potatoes and carrots on the side.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 480
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg