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Grilled Chicken with Quinoa Pilaf

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A heartwarming dish of grilled chicken marinated in lemon and herbs served over a flavorful quinoa pilaf.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 60 ml extra virgin olive oil
  • Juice of 1 large lemon
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • 200 g uncooked quinoa
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 480 ml chicken or vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 40 g pine nuts
  • Large handful of fresh flat-leaf parsley, chopped
  • Zest of 1/2 lemon

Instructions

  1. Marinate the chicken: In a bowl, mix together olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper. Place the chicken breasts in the marinade and refrigerate for at least 30 minutes.
  2. Prepare the quinoa pilaf: Rinse the quinoa under cold water. In a medium saucepan, heat olive oil over medium heat, add diced onion and cook for 3-4 minutes. Stir in minced garlic and cook for another minute. Add rinsed quinoa and toast for 2 minutes. Pour in broth, add salt and pepper, bring to boil, then cover and simmer for 15 minutes.
  3. Grill the chicken: Heat your grill over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side until fully cooked. Transfer to a plate and let rest.
  4. Complete the quinoa pilaf: After the quinoa is cooked, fluff it with a fork and stir in toasted pine nuts, chopped parsley, and lemon zest.

Notes

This dish is endlessly adaptable; feel free to swap in seasonal ingredients or adjust according to personal preferences.

Nutrition

Keywords: grilled chicken, quinoa, healthy dinner, Mediterranean recipe, comfort food

Find it online: https://rusticflavor.com/grilled-chicken-with-quinoa-pilaf/

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