Grilled Chicken and Veggie Kebabs with Quinoa
810 kcal · 50 g protein · 20 minutes · 1 servings
Enjoy a colorful and nutritious meal featuring tender grilled chicken and vibrant mixed vegetables on skewers, served alongside fluffy, protein-packed quinoa. This dish is perfect for a healthy, balanced dinner that’s both satisfying and flavorful.
810 kcal
50 g protein
20 minutes
Ingredients
- chicken breast 5 oz
- mixed vegetables 1 cup
- quinoa 1 cup
- olive oil 1 tbsp
Method
-
Prepare the chicken.
Cut the 5 oz chicken breast into bite-sized cubes, about 1 to 1.5 inches each. This size helps the chicken cook evenly on the skewers.
Tip: Use a sharp knife to make clean cuts and avoid shredding the meat. -
Prepare the vegetables.
Wash and dry the zucchini, bell pepper, and onion. Cut them into chunks roughly the same size as the chicken cubes, about 1 to 1.5 inches.
Tip: Try to keep the vegetable pieces uniform so they cook evenly. -
Assemble the kebabs.
Thread the chicken and vegetable pieces alternately onto skewers. If using wooden skewers, soak them in water for 10 minutes beforehand to prevent burning.
Tip: Leave a little space between pieces to allow heat circulation. -
Brush with olive oil.
Brush the assembled kebabs lightly with 1 tablespoon of olive oil. This helps prevent sticking and adds flavor.
Tip: Use a silicone brush for even oil application. -
Grill the kebabs.
Preheat your grill or grill pan to medium-high heat. Place the kebabs on the grill and cook for about 4-5 minutes per side, turning carefully, until the chicken is cooked through and vegetables are tender and slightly charred.
Tip: Check the chicken’s internal temperature with a meat thermometer; it should reach 165°F (74°C). -
Cook the quinoa.
If not already cooked, rinse 1/3 cup dry quinoa under cold water. Combine with 2/3 cup water in a pot, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork.
Tip: Cook quinoa ahead of time and store in the fridge to save time. -
Plate and serve.
Place the cooked quinoa on a plate, and arrange the grilled chicken and veggie kebabs on top or alongside. Serve immediately while warm.
Tip: Garnish with fresh herbs like parsley or a squeeze of lemon for extra brightness.
Pro tips
- Soak wooden skewers in water for at least 10 minutes before grilling to prevent burning.
- Cut all ingredients to similar sizes to ensure even cooking on the kebabs.