Informations supplémentaires
30 min.
|
611 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400 ° F. Finely chop the mint, the parsley, the garlic and the chili pepper. Slice the onion and the zucchini.
2. Cook the vegetables
Spread the zucchini, the onions and the peppers on a cooking pan. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes.
3. Cook the quinoa
Rinse the quinoa. In a pot, over medium-high heat, add the quinoa and 2 2P | 2.5 3P cups of water. Bring to a boil. Lower the heat and cover. Cook for 10-15 minutes.
4. Make the chimichuri sauce
In a bowl, combine the the fresh herbs, the garlic and the chili pepper, to taste (caution! Spicy). Add the juice of half a lemon, 1 tbsp of vinegar and 2 tbsp of olive oil. Season with salt and pepper and mix well.
5. Grill the chicken
In a bowl, mix the chicken breasts with a spoonful of the herbs sauce and a drizzle of olive oil. In a skillet over medium-high heat, grill the chicken breasts for 3-4 minutes on each side. Lower the heat and cover. Cook for another 7-8 minutes.
6. Plate your dish
Serve the chicken breasts with the quinoa and the grilled vegetables. Garnish with the herbs sauce. Bon appétit!
300gChicken Breast
1unitFresh Italian Parsley
1unitFresh Mint
1unitLemon
1unitFresh Chili Pepper
6unitMini colorful peppers
1unitRed Onion(s)
1unitZucchini(s)
140gWhite Quinoa
1unitGarlic Clove(s)
What you need
Baking sheet, pan, pot.
611 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
63g
21%
fat
22g
34%
cholesterol
91mg
30%
fiber
9g
36%
protein
42g
saturated
3g
15%
sodium
78mg
3%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg