Grilled Chicken With Side Dishes is a flavorful and satisfying meal that combines the juiciness of grilled chicken with a variety of complementary side dishes. This recipe is perfect for a summer barbecue or a quick weeknight dinner, and can be easily customized to suit your taste preferences. By pairing the grilled chicken with a delicious side of roasted vegetables, quinoa, and a tangy slaw, this dish is sure to become a family favorite. With its bold flavors and variety of textures, Grilled Chicken With Side Dishes is a meal that will leave you and your loved ones wanting more.
Grilled Chicken With Side Dishes Recipe
Ingredients:
For the Grilled Chicken:
* 4 boneless, skinless chicken breasts
* 2 tbsp olive oil
* 1 tsp salt
* 1 tsp pepper
* 1 tsp paprika
* 1 tsp garlic powder
* 1 tsp dried oregano
* 2 lemons, cut into wedges (optional)
For the Roasted Vegetables:
* 2 large bell peppers, any color, seeded and sliced
* 2 large zucchinis, sliced
* 2 large cherry tomatoes, halved
* 2 tbsp olive oil
* Salt and pepper to taste
* Fresh parsley, chopped (optional)
For the Quinoa:
* 1 cup quinoa, rinsed and drained
* 2 cups water
* Salt to taste
For the Slaw:
* 2 cups shredded cabbage
* 1 cup shredded carrots
* 2 tbsp mayonnaise
* 1 tsp Dijon mustard
* 1 tsp apple cider vinegar
* Salt and pepper to taste
* Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat. In a small bowl, whisk together olive oil, salt, pepper, paprika, garlic powder, and oregano. Brush the mixture evenly onto both sides of the chicken breasts. Grill the chicken for 6-8 minutes per side, or until cooked through. Let rest for 5 minutes before slicing.
2. Toss the sliced bell peppers, zucchinis, and cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast in the oven at 425°F (220°C) for 20-25 minutes, or until tender and lightly browned.
3. Cook the quinoa according to package instructions using 2 cups of water. Season with salt to taste.
4. In a large bowl, combine the shredded cabbage, carrots, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix well to combine. Taste and adjust seasoning as needed.
5. To assemble the dish, slice the grilled chicken breasts and serve with roasted vegetables, quinoa, and a spoonful of the tangy slaw.
Cook Time: 30-40 minutes
Prep Time: 20-25 minutes
Total Time: 50-65 minutes
Variations:
* Add some heat to your grilled chicken by sprinkling with cayenne pepper or red pepper flakes.
* Substitute the quinoa with brown rice or cauli-rice for a low-carb option.
* Use different types of vinegar, such as balsamic or white wine vinegar, to give the slaw a unique flavor.
* Add some crumbled feta cheese or chopped fresh herbs like parsley or cilantro to the slaw for extra flavor and texture.
* Serve the grilled chicken with a side of grilled pineapple or peaches for a sweet and savory twist.
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