“Mediterranean Keto Feast: Grilled Chicken & Roasted Vegetables with Herbed Quinoa”
Discover this easy and mouthwatering Mediterranean Keto feast with succulent grilled chicken, golden-roasted vegetables, and herbed quinoa that will make your taste buds dance while staying true to a ketogenic lifestyle.
Allergens
None
Ingredients
- 8 oz boneless, skinless chicken breasts
- 1 cup cooked quinoa
- 2 cups assorted vegetables (e.g., zucchini, bell peppers, cherry tomatoes)
- 2 tbsp olive oil
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley
- Salt and pepper, to taste
Instructions
- Preheat your grill or grill pan over medium high heat. Season the chicken breasts with salt and pepper, then place them on the grill and cook for 6 7 minutes per side or until cooked through. Set aside to rest.
- In a large bowl, toss the vegetables in olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven at 400°F (200°C) for 20 25 minutes or until tender and slightly charred.
- In a separate bowl, mix cooked quinoa with fresh basil and parsley leaves, tossing to combine. Season with salt and pepper to taste.
- Slice the rested chicken breasts and serve alongside the roasted vegetables and herbed quinoa.
Chef’s Insight
Use fresh herbs for an aromatic and flavorful dish.
Notes
Adjust cooking times to your specific grill or pan.