| Prep: 20 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 14g | 2g | 28g |
| sugars | fibre | protein | salt |
| 6g | 5g | 35g | 1.2g |
Why I Love American Grilled Lemon Pepper Chicken with Quinoa and Grilled Vegetables
The moment I tasted this Grilled Lemon Pepper Chicken with Quinoa and Grilled Vegetables, I knew it was a recipe I’d cherish forever. It combines the comforting familiarity of Southern cooking with the light, fresh flavors I often crave after a morning spent surfing the gentle waves off the Charleston coast.
Fresh, Bright Flavors
From the zesty lemon marinade that permeates the chicken to the vibrant vegetables kissed by the grill, every bite of this dish is a burst of freshness. The lemon and pepper pairing is a classic—sharp and invigorating, bringing a burst of citrus to the tender chicken. And oh, the quinoa! It’s a modern twist on the grains I grew up with, like rice and grits, but with a fluffy texture that’s perfect for soaking up all the delicious marinade flavors.
A Symphony of Textures
One of the joys of this recipe is how the different components play together. The chicken, grilled to perfection, is juicy and tender, while the quinoa is light yet satisfying. The vegetables—zucchini, red bell peppers, and red onion—add a sweet, smoky crunch that complements the softness of the quinoa and the succulent chicken. Tossed in a touch of balsamic vinegar and olive oil, they are absolutely irresistible.
Another chef known for celebrating simple, clean flavors, and who has inspired me in creating this dish, is Jamie Oliver. His approach to letting ingredients shine on their own truly resonates with me, and I always find myself going back to his recipes for inspiration.
If you’re a fan of traditional Southern dishes like fried chicken or classic Sunday roasts, you’ll find this recipe to be a delightful, lighter alternative. It’s also wonderfully versatile—paired with a glass of chilled white wine and a simple green salad, it makes an elegant dinner party dish. Or, enjoy it alongside some good ol’ Southern collard greens for a heartier meal.
Get ready to elevate your dinner table with the incredible flavors and textures of Grilled Lemon Pepper Chicken with Quinoa and Grilled Vegetables. I promise you, one bite, and you’ll be hooked, just like I was!
What You’ll Need
- 6 boneless, skinless chicken breasts
- 4 lemons (zested and juiced)
- 3 tablespoons olive oil
- 2 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 cup quinoa
- 2 cups chicken broth or water
- 2 zucchinis, sliced
- 2 red bell peppers, sliced
- 1 red onion, cut into wedges
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil (for vegetables)
- Salt and pepper to taste (for vegetables)
- Fresh parsley for garnish
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Method
Step One: Marinate the Chicken
In a large bowl, combine the lemon zest, lemon juice, 3 tablespoons olive oil, minced garlic, freshly ground black pepper, and 1 teaspoon salt. Add the chicken breasts to the bowl and coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
Step Two: Prepare the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, bring the chicken broth or water to a boil. Add the rinsed quinoa to the boiling liquid, reduce the heat to low, and simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is tender. Fluff the quinoa with a fork and set aside.
Step Three: Grill the Vegetables
Preheat your grill to medium-high heat. In a bowl, combine the sliced zucchinis, red bell peppers, and red onion wedges. Drizzle 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar over the vegetables, and season with salt and pepper to taste. Toss to coat the vegetables evenly. Place the vegetables on the grill and cook for about 5-7 minutes per side, or until they are tender and have grill marks. Remove the vegetables from the grill and set aside.
Step Four: Grill the Chicken
Remove the chicken breasts from the marinade and shake off any excess liquid. Place the chicken breasts on the preheated grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Remove the chicken from the grill and let it rest for a few minutes.
Step Five: Serve
On a serving platter, arrange the grilled chicken breasts, quinoa, and grilled vegetables. Garnish with freshly chopped parsley. Serve and enjoy your Grilled Lemon Pepper Chicken with Quinoa and Grilled Vegetables!
