🌟 Paleo Italian Lunch: Grilled Mediterranean Chicken with Roasted Vegetables and Lemon Herb Quinoa
About This Recipe
Grilled chicken breasts served with roasted vegetables and lemon herb quinoa. A fresh, protein-rich lunch inspired by Mediterranean and Italian flavors.
Mediterranean cooking emphasizes fresh herbs, olive oil, and grilled proteins. This dish pairs those principles with quinoa, a protein-rich grain from South America that complements the bright lemon-herb flavors.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup quinoa
- 2 cup water or chicken broth
- 1 lemon, zested and juiced
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp olive oil, divided
- 2 cup assorted vegetables (zucchini, bell peppers), chopped
- 1 cup cherry tomatoes, halved
Instructions
- 1
Preheat the grill to medium heat.
- 2
Season the chicken breasts with salt and pepper on both sides.
- 3
In a large pot, combine quinoa and water or broth, bring to a boil, reduce heat, cover and simmer for 15 minutes until cooked. Fluff with a fork.
- 4
Stir in lemon zest, lemon juice, basil, parsley, and olive oil. Set aside.
- 5
Grill the chicken breasts for 6-7 minutes per side or until cooked through. Remove from the grill and let rest for 5 minutes.
- 6
Toss the vegetables in olive oil, salt, and pepper, and grill them alongside the chicken for 10-12 minutes, stirring occasionally, until tender.
- 7
Slice the chicken and serve with roasted vegetables and lemon herb quinoa.
Chef's Notes
Let the chicken rest for 5 minutes after grilling to keep it juicy. Use chicken broth instead of water for more flavorful quinoa.
Plating Tips
Fan sliced chicken across one side of the plate with roasted vegetables arranged alongside. Mound the lemon herb quinoa in the center and garnish with a lemon wedge and a sprig of fresh basil.