Gluten-Free Israeli Dinner: Grilled Herb Chicken with Quinoa Tabbouleh and Roasted Vegetables

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 bone
• in chicken breasts (skin on) 1 cup uncooked quinoa 2 cups water or chicken broth 1/2 cup lemon juice 1/4 cup olive oil 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh mint 1 teaspoon ground cumin Salt and pepper, to taste 3 cups assorted vegetables (e.g., zucchini, bell peppers, cherry tomatoes) 1/4 cup balsamic vinegar 2 tablespoons honey 1 teaspoon Dijon mustard

Instructions

1. Prepare the marinade: In a bowl, mix together lemon juice, olive oil, parsley, mint, cumin, salt, and pepper. Set aside. Rinse quinoa in a fine mesh strainer under cold water. In a saucepan, combine quinoa and water or chicken broth. Bring to a boil, reduce heat, cover, and simmer for 12 15 minutes until cooked and fluffy. Set aside. Marinate chicken breasts in the herb mixture for at least 30 minutes. Preheat oven to 400°F (200°C). Toss vegetables in a bowl with balsamic vinegar, honey, and Dijon mustard. Spread on a baking sheet and roast for 20 25 minutes until tender and slightly caramelized. Grill or pan fry marinated chicken breasts until cooked through and golden brown. Toss cooked quinoa with the remaining herb mixture, lemon juice, and salt and pepper to taste. Plate chicken, quinoa tabbouleh, and roasted vegetables, garnishing with additional fresh herbs if desired.

Chef’s Insight

The combination of flavors and textures creates an unforgettable dining experience that highlights the best of Mediterranean cuisine.

Notes

Feel free to customize the roasted vegetables with your favorite varieties.