Grilled Chicken Bowl and fresh herbs

Informations supplémentaires

30 min. | 611 kcal | easy | Favorite, Spicy | Printable version

1. Setup Preheat the oven to 400 ° F. Finely chop the mint, the parsley, the garlic and the chili pepper. Slice the onion and the zucchini.

2. Cook the vegetables Spread the zucchini, the onions and the peppers on a cooking pan. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes.

3. Cook the quinoa Rinse the quinoa. In a pot, over medium-high heat, add the quinoa and 2 ^2P | 2.5 ^3P cups of water. Bring to a boil. Lower the heat and cover. Cook for 10-15 minutes.

4. Make the chimichuri sauce In a bowl, combine the the fresh herbs, the garlic and the chili pepper, to taste (caution! Spicy). Add the juice of half a lemon, 1 tbsp of vinegar and 2 tbsp of olive oil. Season with salt and pepper and mix well.

5. Grill the chicken In a bowl, mix the chicken breasts with a spoonful of the herbs sauce and a drizzle of olive oil. In a skillet over medium-high heat, grill the chicken breasts for 3-4 minutes on each side. Lower the heat and cover. Cook for another 7-8 minutes.

6. Plate your dish Serve the chicken breasts with the quinoa and the grilled vegetables. Garnish with the herbs sauce. Bon appétit!

300gChicken Breast

1unitFresh Italian Parsley

1unitFresh Mint

1unitLemon

1unitFresh Chili Pepper

6unitMini colorful peppers

1unitRed Onion(s)

1unitZucchini(s)

140gWhite Quinoa

1unitGarlic Clove(s)

What you need Baking sheet, pan, pot.

611 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 63g

21%

fat 22g

34%

cholesterol 91mg

30%

fiber 9g

36%

protein 42g

saturated 3g

15%

sodium 78mg

sugar 7g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg