Grilled Chicken Breast Recipe
Seasoned with a choice of seasoning, served with wild Korean quinoa, and garlic broccolini.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Breast
Wild Korean Quinoa
Garlic Broccolini
Method
Chicken Breast
- 1
Prepare the Marinade
In a small bowl, mix together the olive oil, garlic powder, paprika, salt, and black pepper.
- 2
Marinate the Chicken
Rub the marinade over the chicken breasts thoroughly. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).
- 3
Grill the Chicken
Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
Wild Korean Quinoa
- 4
Rinse the Quinoa
Rinse the wild Korean quinoa under cold water to remove any bitterness.
- 5
Cook the Quinoa
In a saucepan, combine the rinsed quinoa, water, soy sauce, and sesame oil. Bring to a boil over medium heat.
- 6
Simmer
Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the quinoa is cooked and the water is absorbed.
Garlic Broccolini
- 7
Prepare the Broccolini
Rinse the broccolini under cold water and trim the ends.
- 8
Sauté the Broccolini
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 9
Cook the Broccolini
Add the broccolini to the skillet and sauté for about 5-7 minutes, or until tender. Season with salt and black pepper to taste.