Grilled Chicken Recipe with Vegetables and Quinoa | US/UK Food Recipe

INGREDIENTS

• 3 lb. of assorted chicken parts (breasts, thighs, legs)
• 1/2 cup of olive oil
• 3 tbsp. of dry oregano
• 5 finely minced cloves of garlic
• zest of 1 lemon
• juice of 1 lemon
• Kosher salt and fresh cracked pepper to taste

Vegetables

• 2 thickly sliced zucchini
• 2 thickly sliced squash
• 1 thickly sliced sweet onion
• 1 peeled and thickly sliced egg plant
• 1 pint of assorted cherry tomatoes
• 2 cups of balsamic vinaigrette
• 4 cups of cooked quinoa
• 1 oz. of unsalted butter
• Kosher salt and fresh cracked pepper
• 1/4 cup of chiffonade fresh basil
• fresh grated Parmesan cheese

INSTRUCTIONS

1. Place the chicken parts in plastic slider bags and add in the olive oil, oregano, garlic, lemon juice and lemon zest, toss around and marinate overnight or for at least 1 hour.
2. Next, place the vegetables in a plastic slider bag and add in the balsamic vinaigrette, toss around, and marinate for 1 to 2 hours.
3. Once everything is done marinating, season the chicken with salt and pepper and place the chicken on the grill first 450 F to 550 F and cook on all sides until golden brown and cooked through out.
4. About half way though the chicken cooking seaon the vegetables with salt and pepper and grill until brown and until the vegetables are al dente.
5. When the quinoa is finished cooking finish it with butter, salt and pepper.
6. Serve the quinoa alongside the roasted vegetables and chicken in a bowl. Top off with basil and Parmesan cheese.

Reference: http://www.worldwiderecipe.com 

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