Herb Grilled Chicken with Roasted Potatoes, Carrots & Quinoa
Herb Grilled Chicken with Roasted Potatoes, Carrots & Quinoa is a deliciously satisfying meal that brings together juicy grilled chicken, vibrant roasted vegetables, and a wholesome base of quinoa. This dish is perfect for family dinners or meal prep, providing both nutrition and flavor in every bite. The combination of fresh herbs and garlic elevates the chicken, while the roasted potatoes and carrots add a sweet caramelization. Easy to prepare in just under an hour, this recipe is flexible enough to suit any occasion—from casual weeknight meals to entertaining guests.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling/Baking
- Cuisine: American
Ingredients
- Boneless grilled chicken breast
- Olive oil
- Fresh herbs (parsley, thyme)
- Garlic
- Baby potatoes
- Carrots
- Cooked quinoa
- Fresh mixed greens
Instructions
- 1. Marinate chicken in olive oil, chopped herbs, minced garlic, salt, and pepper for at least 15 minutes.
- 2. Preheat oven to 400°F (200°C). Halve baby potatoes and slice carrots. Toss with olive oil, mixed herbs, salt, and pepper on a baking sheet.
- 3. Roast vegetables for 25–30 minutes until tender.
- 4. Grill marinated chicken over medium-high heat for 6–7 minutes per side until cooked through.
- 5. Serve by layering cooked quinoa with fresh greens topped with sliced chicken and roasted vegetables.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 480
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 90mg