Grilled chicken breast with roasted vegetables and quinoa


  • 4 boneless, skinless chicken breasts
  • 2 cups mixed vegetables (such as bell peppers, zucchini, and red onion), sliced
  • 1 cup uncooked quinoa
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste


  1. Preheat the oven to 425°F (218°C).
  2. Rinse quinoa under running water and drain. In a pot, bring 2 cups of water to a boil. Add quinoa and bring it back to a boil. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is cooked. Set aside.
  3. In a small bowl, mix olive oil, dried basil, dried oregano, garlic powder, salt, and pepper.
  4. Brush the chicken breasts with the seasoning mixture and grill for 6-8 minutes per side or until fully cooked.
  5. While the chicken is cooking, toss the sliced vegetables with the remaining seasoning mixture and place on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and lightly charred.
  6. To serve, divide the quinoa among four plates and top with grilled chicken and roasted vegetables.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

  • 360 calories
  • 28g protein
  • 35g carbohydrates
  • 12g fat
  • 6g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.