Description
A collection of refreshing and light summer dinner recipes.
Ingredients
Scale
- 2 cups of fresh vegetables (zucchini, bell peppers, and tomatoes)
- 1 pound of grilled chicken breast
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 1 cup of quinoa
- 2 cups of vegetable broth
- Fresh herbs (basil, parsley)
Instructions
- Preheat the grill to medium-high heat.
- Season the chicken with olive oil, garlic powder, salt, and pepper.
- Grill the chicken for about 6-7 minutes on each side until cooked through.
- In a pot, bring the vegetable broth to a boil.
- Add quinoa to the broth, reduce heat, and cover. Cook for 15 minutes.
- Chop the grilled chicken and vegetables into bite-sized pieces.
- Mix quinoa, chicken, and vegetables in a large bowl.
- Garnish with fresh herbs before serving.
Notes
- Use seasonal vegetables for the best flavor.
- Substitute chicken with tofu for a vegetarian option.
- Can serve with a side salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: summer dinner recipes