Grilled Chicken Plate
A simple, satisfying plate featuring juicy grilled chicken breast with a light char and smoky flavor, paired with steamed broccoli and fluffy quinoa. It's the kind of balanced, feel-good meal that comes together easily on a weeknight but looks impressive enough for guests.
For 4 servings
- prep · ~5 min
Season the chicken breasts.
1.Pat the chicken breasts dry with paper towels.2.In a small bowl, mix olive oil, garlic powder, smoked paprika, black pepper, and salt.3.Rub the seasoning mixture evenly over all sides of the chicken breasts.TIPBring chicken to room temperature for 10 minutes before grilling for more even cooking. - boil · ~20 min
Cook the quinoa.
1.Combine rinsed quinoa and water in a saucepan over high heat.2.Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.3.Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.TIPRinsing quinoa removes its natural bitter coating called saponin. - grill · ~15 min
Grill the chicken breasts.
1.Heat a grill pan or outdoor grill over medium-high heat.2.Place the seasoned chicken breasts on the hot grill.3.Cook for 6-7 minutes per side, until internal temperature reaches 165°F (74°C).4.Transfer to a plate and let rest for 5 minutes.TIPDon't move the chicken too soon — let it release naturally from the grill for clean grill marks. - steam · ~7 min
Steam the broccoli florets.
1.Fill a pot with 1 inch of water and bring to a boil.2.Place broccoli florets in a steamer basket over the boiling water.3.Cover and steam for 4-5 minutes until bright green and tender-crisp.TIPSteam just until fork-tender to preserve the vibrant color and nutrients. - assemble · ~3 min
Plate the grilled chicken dinner.
1.Slice each grilled chicken breast against the grain.2.Divide quinoa and steamed broccoli evenly across 4 plates.3.Arrange sliced chicken alongside and drizzle with fresh lemon juice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken breasts dry before seasoning to ensure the oil and spices adhere and promote browning.
- 2Let the grilled chicken rest for 5 minutes before slicing to keep the juices locked in the meat.
- 3Don't move the chicken on the grill for the first 4 minutes; it will release naturally when a good sear forms.
- 4Steam broccoli only until bright green and just fork-tender to retain its crunch and nutrients.
- 5Rinse quinoa thoroughly before cooking to remove its natural bitter coating (saponin) for a cleaner taste.
Adapt it for your goals.
Spicy kick
Add 1/2 teaspoon of cayenne pepper or red pepper flakes to the seasoning mix for those who enjoy heat with their grilled chicken.
herb butter finishHerb butter finish
Top the hot grilled chicken with a pat of herb butter (mix softened butter with chopped parsley and thyme) for extra richness and aroma.
low carbLow-carb
Replace quinoa with steamed cauliflower rice to lower the carbohydrate content while keeping the meal satisfying.
vegan adaptionVegan adaption
Substitute chicken with thick slices of extra-firm tofu or portobello mushrooms, marinate in the same oil-spice mix, and grill until charred.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein essential for muscle repair and satiety.
Rich in Fiber from Quinoa
Quinoa is a whole grain that supplies dietary fiber, supporting digestion and helping you feel full longer.
Packed with Vitamin C
Broccoli and fresh lemon juice are excellent sources of vitamin C, which supports immune health and iron absorption.
Antioxidant-Rich Paprika
Smoked paprika contains antioxidants like capsaicin and carotenoids that help combat oxidative stress.
Frequently asked questions
Cut into the thickest part of the breast; the juices should run clear and the meat should be opaque throughout with no pinkness.
