Try this tasty Grilled Chicken Recipe with Vegetables and Quinoa bowl that is loaded with flavor. Learn how to make a marinade for chicken and vegetables.
Servings: 8
Prep Time: 20 minutesminutes
Cook Time: 45 minutesminutes
marinate: 3 hourshours
Total Time: 4 hourshours5 minutesminutes
Ingredients
For the Chicken:
3poundsof assorted chicken parts, breasts, thighs, legs
1/2cupof olive oil
3tablespoonsof dry oregano
5finely minced cloves of garlic
zest of 1 lemon
juice of 1 lemon
Kosher salt and fresh cracked pepper to taste
For the Vegetables:
2thickly sliced zucchini
2thickly sliced squash
1thickly sliced sweet onion
1peeled and thickly sliced egg plant
1pintof assorted cherry tomatoes
2cupsof balsamic vinaigrette
4cupsof cooked quinoa
1ounceof unsalted butter
Kosher salt and fresh cracked pepper
1/4cupof chiffonade fresh basil
fresh grated Parmesan cheese
Instructions
Place the chicken parts in plastic slider bags and add in the olive oil, oregano, garlic, lemon juice and lemon zest, toss around and marinate overnight or for at least 1 hour.
Next, place the vegetables in a plastic slider bag and add in the balsamic vinaigrette, toss around, and marinate for 1 to 2 hours.
Once everything is done marinating, season the chicken with salt and pepper and place the chicken on the grill first (450° to 550°) and cook on all sides until golden brown and cooked through out.
About half way though the chicken cooking seaon the vegetables with salt and pepper and grill until brown and until the vegetables are al dente.
When the quinoa is finished cooking finish it with butter, salt and pepper.
Serve the quinoa alongside the roasted vegetables and chicken in a bowl. Top off with basil and Parmesan cheese.