Grilled Chicken with Roasted Vegetables and Quinoa (Gluten-Free)

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Measure 1 cup of quinoa into a medium saucepan. Add 2 cups of water and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Let it sit, covered, off the heat for 5 minutes before fluffing with a fork.
3. 3Cut the about 450 g of broccoli florets into bite-sized pieces. Cut the 2 medium bell peppers into 2.54 cm pieces. Cut the 2 medium zucchini into 1.27 cm thick half-moons. Cut the 1 medium red onion into 2.54 cm wedges. Place all the prepared vegetables in a large bowl.
4. 4Add 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the vegetables. Toss everything together until the vegetables are evenly coated. Spread the coated vegetables in a single layer on a large baking sheet.
5. 5Place the baking sheet with the vegetables in the preheated oven. Roast for 20-25 minutes, or until the vegetables are tender and slightly browned. Give the pan a shake halfway through cooking.
6. 6While the vegetables are roasting, prepare the chicken marinade. In a medium bowl, whisk together the remaining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the 4 medium chicken breasts to the bowl and turn to coat them evenly in the marinade. Let the chicken marinate for at least 15 minutes.
7. 7Preheat your grill to medium heat. Place the marinated chicken breasts on the grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 74°C and the juices run clear. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
8. 8Serve the grilled chicken alongside the roasted vegetables and fluffy quinoa.

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