Ingredients
- Boneless chicken breast
- Olive oil
- Fresh herbs (parsley, thyme)
- Garlic
- Baby potatoes
- Carrots
- Cooked quinoa
- Mixed greens
Instructions
- In a bowl, mix olive oil, chopped herbs, minced garlic, salt, and pepper. Coat the chicken in the marinade and let it sit while you prepare the vegetables.
- 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 for 25-30 minutes until tender.
- Heat grill or grill pan over medium-high heat. Grill marinated chicken for 5-7 minutes per side until cooked through (165°F/75°C).
- Assemble by placing cooked quinoa and mixed greens as the base in a bowl or container. Top with sliced grilled chicken and roasted veggies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 420
- Sugar: 4g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg