Grilled Herb Chicken with Quinoa Pilaf and Steamed Asparagus
Tips for Experienced Cooks
Try to use a meat thermometer to ensure the chicken is cooked to perfection; aim for an internal temperature of 165°F. For added flavor, consider adding a splash of white wine to the quinoa pilaf while it's cooking. To elevate the dish even more, finish the grilled chicken with a light drizzle of balsamic glaze before serving.
Step 1: Prepare the Chicken
In a shallow baking dish, place the chicken breasts. In a small bowl, combine the Greek yogurt, 1 tablespoon of the olive oil, 1 tablespoon of the lemon juice, 1 tablespoon of the parsley, 1 teaspoon of the oregano, and 1/2 teaspoon each of the salt and black pepper. Spread the yogurt mixture evenly over the chicken. Cover and refrigerate for 30 minutes.
- 4 pounds boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Step 2: Cook the Quinoa Pilaf
In a medium saucepan, bring the chicken broth to a boil over high heat. Add the quinoa, cover, and reduce heat to low. Simmer for 15-20 minutes until quinoa is tender and liquid is absorbed. Fluff with a fork. In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Add the minced garlic and sauté for 1 minute. Stir the onion and garlic mixture into the cooked quinoa along with the remaining 1 tablespoon of lemon juice, 1 tablespoon of parsley, 1 teaspoon of oregano, and 1/2 teaspoon each of salt and black pepper.
- 1 cup low-sodium chicken broth
- 1 pound quinoa
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Step 3: Grill the Chicken
Preheat grill or grill pan to medium-high heat. Grill the marinated chicken for 6-8 minutes per side until cooked through.
- Marinated chicken from Step 1
Step 4: Steam the Asparagus
In a steamer basket, steam the asparagus for 5-7 minutes until tender-crisp.
- 1 pound asparagus, trimmed
Step 5: Serve
Divide the quinoa pilaf onto plates. Top with the grilled chicken and steamed asparagus. Garnish with the remaining 1 tablespoon of fresh parsley.
Meat, Eggs, & Dairy
- 4 pounds chicken breast
- 1 cup Greek yogurt
Fresh Produce & Herbs
- 1 pound quinoa
- 1 pound asparagus
- 1 yellow onion
Seasonings & Spices
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pantry Items
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
