Balsamic Glazed Chicken & Quinoa with Feta & Roasted Red Peppers

Balsamic Glazed Chicken & Quinoa with Feta & Roasted Red Peppers

Balsamic Glazed Chicken & Quinoa with Feta & Roasted Red Peppers is a delicious and healthy meal that offers a perfect balance of flavors. The sweet and tangy balsamic glaze enhances the juiciness of the chicken, while the quinoa brings a nutty taste and good nutrition. With crumbled feta and roasted red peppers added to the mix, this dish is not only satisfying but also colorful and appealing.

Why Make This Recipe

This recipe is a great choice for several reasons. First, it is packed with protein, making it a perfect option for a nourishing lunch or dinner. Second, it contains healthy ingredients like quinoa, which is rich in fiber and essential nutrients. Third, it is simple and quick to prepare, making it ideal for busy weeknights. Finally, the combination of flavors will please everyone at the table.

How to Make Balsamic Glazed Chicken & Quinoa with Feta & Roasted Red Peppers

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and black pepper, to taste
• 1 cup quinoa
• 2 cups water or vegetable broth
• 1/2 cup crumbled feta cheese
• 1/2 cup roasted red peppers, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Directions:

1. In a small bowl, whisk together balsamic vinegar, honey, olive oil, garlic, salt, and pepper.
2. Pour the marinade over the chicken and let it marinate for at least 15 minutes.
3. Cook quinoa according to the package instructions using water or broth. Once cooked, fluff it with a fork and let it cool slightly.
4. Grill or pan-sear the chicken over medium-high heat for 5–6 minutes per side, or until the chicken is cooked through and the glaze is caramelized.
5. In a large bowl, toss quinoa with feta, roasted red peppers, parsley, olive oil, lemon juice, salt, and pepper.
6. Slice the glazed chicken and serve it over the quinoa salad.

How to Serve Balsamic Glazed Chicken & Quinoa with Feta & Roasted Red Peppers

This dish can be served warm or at room temperature. For a complete meal, pair it with a light salad or some steamed vegetables. You can also add extra crumbled feta or fresh herbs as a garnish for added flavor.

How to Store Balsamic Glazed Chicken & Quinoa with Feta & Roasted Red Peppers

Store any leftovers in an airtight container in the refrigerator. The dish will stay fresh for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop until heated through.

Tips to Make Balsamic Glazed Chicken & Quinoa with Feta & Roasted Red Peppers

• If you have time, marinate the chicken longer for more flavor.
• Use cooked store-bought roasted red peppers to save time.
• Feel free to add other vegetables, like spinach or cherry tomatoes, to the quinoa salad for more texture.

Variation

For a different taste, try using lemon juice instead of balsamic vinegar for a zesty twist. You can also swap the feta cheese for goat cheese or omit it for a dairy-free option.

FAQs

1. Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. Just be sure to thaw them before marinating.

2. What can I serve with this dish?
This dish is great on its own, but you can pair it with a simple green salad or some sautéed vegetables.

3. Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making it a great option for those with gluten intolerances.