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Grilled Chicken, Quinoa, and Stir-Fried Vegetables

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This was a flavor-packed and filling meal. A very simple and very easy dish to make. If you’re on a diet like me then I hope you’ll appreciate what I’ve brought to the table and will be bringing from now on. What makes this dish filling is the quinoa and the vegetables. Be creative with the flavor by not only using salt and pepper but add herbs and spices.

What’s in it:

Grilled Chicken

  • Chicken breast
  • Olive oil, 1 1/2 Tbsp.
  • Pepper, pinch
  • Salt, pinch
  • Garlic, minced

Quinoa in Tomato Sauce

  • Quinoa
  • Tomato sauce (unsalted)
  • Tomatoes, diced
  • Cucumber, diced
  • Feta cheese, crumble
  • Olive oil
  • Paprika, 1 tsp.

Stir-Fried Vegetables

  • Broccoli
  • Green beans
  • Aubergine, strips
  • Tomatoes, diced
  • Garlic, minced
  • Onion, minced
  • Salt, pinch
  • Pepper, pinch

These are relatively easy to time against each other knowing the meat should be cooked last to avoid it getting cold first when it’s waiting for the rest of the food to cook. First, boil the broccoli to soften it. Start frying the aubergine with heated olive oil until tender. Add the green beans and toss for about 2 minutes and then add minced onion and garlic tossing for another 2 minutes. Add the diced tomatoes and cook until it starts to soften and add the broccoli, keeping its vibrant, green color. Add salt and pepper to taste and set aside.

Quinoa only takes 5 minutes in a pot of boiling water to cook. Turn the heat of as soon as it boils as the heat that is kept is enough to cook the quinoa. Remember that a cup of quinoa needs 2 cups of water to cook. In a mixing bowl, stir the tomato sauce and olive oil together with your cooked quinoa, while adding crumbled the feta cheese, diced cucumber and tomatoes and paprika to spice it up and stir well to blend all the flavors. Cover the pot with a lid to keep the heat and set aside.

Once again, I work with my grill pan. Make sure that the chicken is pounded and even for better cooking.As usual we season our meat with salt and pepper before cooking. In zip-lock bag, add all the ingredients together and evenly coat the chicken with the marinade. Heat some olive oil in the pan and start grilling the chicken. Once you see grill marks on one side, you can turn it over. Depending on how thick your chicken breast actually is, you can check if the inner part is still pink or already cooked by making an incision and from there you will know how much longer it will take. It took mine about 2-3 minutes per side and then I let it rest until table was set for dinner.

You have now reached the end, congratulations and enjoy your meal 😉

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