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.
Base
Protein
Vegetables
Garnish
Method
Preparation of Base
- 1
Cook Quinoa
Rinse the quinoa under cold water. In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Preparation of Protein
- 2
Grill Chicken
Preheat a grill or grill pan over medium-high heat. In a small bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Rub this mixture on the chicken breast. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing.
Preparation of Vegetables
- 3
Roast Vegetables
While the chicken is grilling, preheat the oven to 400°F (200°C). On a baking sheet, toss asparagus, cherry tomatoes, and red onion with olive oil, salt, and pepper. Spread them out in a single layer and roast for about 15-20 minutes or until tender and slightly caramelized.
Assembly
- 4
Plate the Dish
On a plate, create a base layer with the cooked quinoa. Arrange the sliced grilled chicken on top, followed by the roasted vegetables. Sprinkle feta cheese and fresh basil over the dish. Drizzle with balsamic reduction to finish.