Grilled Chicken Breast with Mediterranean Vegetables and Quinoa

Zutaten

• ✓4 pieces Chicken breast
• ✓300 g Quinoa
• ✓600 ml Vegetable broth
• ✓1 piece Red bell pepper
• ✓1 piece Yellow bell pepper
• ✓1 piece Zucchini
• ✓1 piece Red onion
• ✓2 cloves Garlic
• ✓4 tbsp Olive oil
• ✓1 tbsp Balsamic vinegar
• ✓1 tsp Herbs of Provence
• ✓ to taste Salt
• ✓ to taste Black pepper

Zubereitung

1. 1

   Rinse the quinoa thoroughly in a fine sieve under cold water until the water runs clear. Bring to a boil in a pot with the vegetable broth, then reduce heat and simmer covered for about 15 minutes, until the liquid is absorbed. Remove from heat and let stand for 10 minutes.

2. 2

   While the quinoa is cooking, prepare the vegetables: dice the bell peppers, zucchini, and red onion. Mince the garlic.

3. 3

   In a large bowl, toss the diced vegetables with 2 tablespoons of olive oil, balsamic vinegar, herbs of Provence, salt, and pepper.

4. 4

   Preheat grill or grill pan to medium-high heat. Lightly brush the chicken breast fillets with the remaining 2 tablespoons of olive oil and season with salt and pepper.

5. 5

   Grill the chicken breasts for about 6-8 minutes per side, or until cooked through and internal temperature reaches 74°C (165°F). Let rest for 5 minutes before slicing.

6. 6

   While the chicken is resting, grill the prepared vegetables on the grill or grill pan for about 5-7 minutes, until tender-crisp and slightly charred.

7. 7

   Fluff the cooked quinoa with a fork. Serve the grilled chicken breast, sliced, alongside the grilled Mediterranean vegetables and quinoa.