Ingredients
- Boneless grilled chicken breast
- Olive oil
- Fresh herbs (parsley, thyme)
- Garlic
- Baby potatoes
- Carrots
- Cooked quinoa
- Fresh mixed greens
Instructions
- In a mixing bowl, combine olive oil, minced garlic, chopped fresh herbs, salt, and pepper. Coat the chicken breast with this mixture and let it marinate for at least 10 minutes.
- Preheat your oven to 400°F (200°C). Chop baby potatoes and carrots into bite-sized pieces. Toss them with olive oil, mixed herbs, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until tender.
- Heat your grill or grill pan over medium-high heat. Grill the marinated chicken for 6-7 minutes on each side until golden brown and cooked through.
- Assemble by creating a base layer of quinoa topped with fresh mixed greens. Slice the grilled chicken and place it on top along with the roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 490
- Sugar: 5g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 100mg