“Chef Ed’s Wonderful Grilled Chicken with Quinoa and Steamed Vegetables Recipe meal is celebrated for its high protein content, complex carbohydrates, and nutrient density, making it ideal for muscle recovery, sustained energy, and overall performance enhancement.”

Ingredients

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For the Grilled Chicken:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice

For the Quinoa:

  • 1 cup quinoa
  • 2 cups water or chicken broth
  • Pinch of salt

For the Steamed Vegetables:

  • 1 cup broccoli florets
  • 1 cup carrots (sliced)
  • 1 cup zucchini (sliced)
  • Salt and pepper to taste
  • Optional: a drizzle of olive oil or a squeeze of lemon juice for flavor
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Instructions

Step 1: Prepare the Chicken

  1. In a small bowl, mix olive oil, garlic powder, paprika, black pepper, salt, and lemon juice.
  2. Rub the marinade over the chicken breasts and let them marinate for at least 30 minutes (or up to 8 hours in the refrigerator).

Step 2: Grill the Chicken

  1. Preheat your grill or grill pan over medium-high heat.
  2. Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  3. Remove from the grill and let the chicken rest for 5 minutes before slicing.

Step 3: Cook the Quinoa

  1. Rinse the quinoa under cold water to remove any bitterness.
  2. In a medium saucepan, bring the water or chicken broth to a boil. Add the quinoa and a pinch of salt.
  3. Reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork before serving.

Step 4: Steam the Vegetables

  1. Fill a pot with an inch of water and bring it to a boil. Place the broccoli, carrots, and zucchini in a steamer basket over the boiling water.
  2. Cover and steam for 5-7 minutes, or until the vegetables are tender but still crisp.
  3. Season with salt, pepper, and a drizzle of olive oil or lemon juice, if desired.

Step 5: Assemble the Dish

  1. Divide the cooked quinoa among four plates.
  2. Add a portion of steamed vegetables and top with the sliced grilled chicken.
  3. Garnish with fresh herbs like parsley or cilantro, if desired.
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Tips

  • Substitute quinoa with brown rice or sweet potatoes for variety.
  • Add a light yogurt or tahini sauce for extra flavor.
  • Marinate the chicken overnight for deeper flavor.

Chef Ed’s Wonderful Grilled Chicken with Quinoa and Steamed Vegetables Recipe provides the perfect balance of protein, carbs, and nutrients, making it an ideal choice for athletes or anyone seeking a healthy and satisfying meal!