Grilled Saffron Chicken with Herb-infused Quinoa and Roasted Vegetables

Step 1: Prepare the Quinoa

Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes until quinoa is tender and liquid is absorbed.

• 2 cups quinoa
• 1 cup chicken broth

Step 2: Marinate the Chicken

In a large bowl, combine the chicken breasts, yogurt, saffron, salt and pepper. Cover and refrigerate for 30 minutes to 1 hour.

• 4 pounds chicken breasts
• 1 cup plain Greek yogurt
• 2 teaspoons saffron threads
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step 3: Roast the Vegetables

Preheat oven to 400°F. On a large baking sheet, toss the asparagus, bell peppers and onion with olive oil, salt and pepper. Roast for 20-25 minutes, until tender.

• 1 pound asparagus
• 2 red bell peppers, sliced
• 1 yellow onion, diced
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step 4: 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 2

Step 5: Finish the Dish

Fluff the cooked quinoa with a fork and stir in the fresh parsley and dill. Serve the grilled chicken over the herb-infused quinoa, topped with the roasted vegetables. Garnish with lemon wedges.

• Cooked quinoa from step 1
• 1 bunch fresh parsley, chopped
• 1 bunch fresh dill, chopped
• 1 lemon, cut into wedges