Balsamic Glazed Chicken & Quinoa with Feta & Roasted Red Peppers
Balsamic Glazed Chicken & Quinoa with Feta & Roasted Red Peppers is a delicious and nutritious dish that brings together tender chicken, nutty quinoa, and flavorful toppings. This meal is perfect for weeknight dinners or meal prep for the week ahead. With its vibrant colors and fresh ingredients, it not only tastes great but is also appealing on the plate.
Why Make This Recipe
This recipe is a fantastic choice for many reasons. First, it is healthy and packed with protein, making it a filling option for lunch or dinner. Second, the combination of balsamic glaze, goat cheese, and roasted red peppers creates a flavor explosion that elevates the simple ingredients. Lastly, it is easy to make and can be prepared in about 45 minutes. Whether you’re cooking for yourself or a loved one, this dish is sure to impress!
How to Make Balsamic Glazed Chicken & Quinoa
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1 cup quinoa
- 2 cups water or broth
- 1/2 cup crumbled feta cheese
- 1/2 cup roasted red peppers, chopped
- 1/4 cup chopped fresh parsley
- Optional: baby spinach or arugula as a base
Directions:
- In a small bowl, whisk together balsamic vinegar, honey, garlic, olive oil, salt, and pepper.
- Pour this mixture over the chicken and let it marinate for 30 minutes.
- While the chicken is marinating, rinse the quinoa. Cook it in water or broth according to the package instructions (usually about 15 minutes).
- Fluff the cooked quinoa with a fork and set it aside.
- Grill or pan-sear the marinated chicken over medium heat for 5–6 minutes per side, or until cooked through.
- Allow the chicken to rest for a few minutes before slicing it.
- In a large bowl, combine the quinoa, roasted red peppers, feta cheese, and parsley. Toss everything gently to mix.
- Serve the quinoa mixture in bowls, topped with the sliced balsamic chicken and greens if you’re using them.
How to Serve Balsamic Glazed Chicken & Quinoa
Serve the Balsamic Glazed Chicken and Quinoa warm in bowls. You can place a layer of baby spinach or arugula as a fresh base if desired. This dish pairs well with a light salad or some steamed vegetables on the side for a complete and balanced meal.
How to Store Balsamic Glazed Chicken & Quinoa
You can store leftovers in an airtight container in the refrigerator. The chicken and quinoa mixture will keep well for about 3 to 4 days. If you prefer to keep the greens separate, add them fresh when you’re ready to eat. Reheat in the microwave or on the stove before serving.
Tips to Make Balsamic Glazed Chicken & Quinoa
- Make sure to marinate the chicken for at least 30 minutes or longer for more flavor.
- You can use leftover cooked chicken for a quicker meal.
- Swap the feta cheese for goat cheese for a different flavor profile.
- Add some nuts or seeds for extra crunch and nutrition.
Variation
For a vegetarian version, replace the chicken with grilled tofu or chickpeas. Adjust the marinating time accordingly to incorporate flavor into the new protein swap.
FAQs
1. Can I use another grain instead of quinoa?
Yes, you can substitute quinoa with brown rice, farro, or even couscous.
2. Is it possible to make this dish ahead of time?
Absolutely! You can prepare the chicken and quinoa ahead of time and store them in the fridge. Just combine and reheat when you’re ready to serve.
3. Can I freeze the leftovers?
Yes, you can freeze leftovers. Store them in a freezer-safe container for up to 2 months. Thaw and reheat when you’re ready to enjoy again.
