Grilled Chicken with a Quinoa and Sweet Potato Salad
Posted by Ethan Freeman
Salt, Olive Oil, Chicken Breasts, Sweet Potatoes, Garlic Powder, Lemon Juice, Paprika, Salt And Pepper, Red Bell Pepper, Dried Oregano, Honey, Black Pepper, Quinoa, Red Onion, Mint, Olive Oil, Dijon Mustard, Parsley
800 Delicious And Nutritious Chicken Recipes
Grilled Chicken with a Quinoa and Sweet Potato Salad Recipe
This Grilled Chicken with Quinoa and Sweet Potato Salad is a delicious and nutritious meal suitable for any occasion. The chicken is seasoned with a spice blend and grilled to perfection, while the quinoa and sweet potato salad is nutrient-dense and flavorful. The lemon-honey dressing brings the dish together with its tangy and sweet flavor.
Ingredients
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 4 chicken breasts (boneless and skinless)
- 2 medium sweet potatoes, peeled and chopped
- 1 teaspoon garlic powder
- 1/4 cup lemon juice
- 1 teaspoon paprika
- Season with salt and pepper to taste
- 1 red bell pepper, chopped
- 1 teaspoon dried oregano
- 2 tbsp honey
- 1/4 teaspoon black pepper
- 1 cup rinsed and drained quinoa
- 2 cups water
- 1/2 red onion, chopped
- 1/4 cup fresh mint, chopped
- Divide 1/4 cup olive oil
- 1 tablespoon dijon mustard
- 1/4 cup fresh parsley, chopped
Time Needed
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Instructions
- Preheat the grill to medium-high.
- Combine 2 tablespoons olive oil, oregano, garlic powder, paprika, salt, and pepper in a small bowl.
- Allow the chicken breasts to sit for 10 minutes after rubbing the spice mixture all over them.
- Grill the chicken for 6-8 minutes per side, or until done to your liking.
- Bring the quinoa and water to a boil in a medium saucepan.
- Reduce to a low heat, cover, and cook for 15-20 minutes, or until the liquid has been absorbed and the quinoa is tender.
- Meanwhile, preheat the oven to 400°F (200°C).
- Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper in a large mixing bowl.
- Roast for 20-25 minutes, or until tender and slightly browned, in a single layer on a baking sheet.
- Whisk together lemon juice, honey, Dijon mustard, and 1/4 cup olive oil in a small bowl.
- Season to taste with salt and pepper.
- Combine cooked quinoa, roasted sweet potatoes, red bell pepper, red onion, parsley, mint, and dressing in a large mixing bowl.
- Toss gently.
- Grilled chicken should be served with quinoa and sweet potato salad.
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