Chicken Summer Plate
A well-balanced plate made summer dinners feel effortless.
Equipment
- Grill
- Oven
Ingredients
- 2 grilled chicken breasts
- 1 cup quinoa cooked
- 1/2 cup roasted zucchini
- 1/2 cup cherry tomatoes
- 1 tbsp olive oil
- to taste salt
- to taste pepper
- to taste lemon juice
Instructions
- Season the chicken breasts. Grill the chicken for 6 minutes per side until cooked through and juicy.
- Toss the zucchini with a small amount of oil, salt, and pepper. Roast the zucchini and cherry tomatoes at 200°C for 15 minutes until the zucchini is tender.
- Assemble the plate. Place the cooked quinoa on the plate, top with sliced chicken, and arrange the roasted vegetables alongside.
- Drizzle the entire plate with olive oil and fresh lemon juice before serving.
Notes
Arrange the components separately on the plate for a clean look. Garnish with fresh herbs if desired. By Hanna Foster, Adaptation Specialist at Recipes by Betty.