Dinner

Grilled Chicken with Quinoa and Roast Vegetables

Name: Grilled Chicken with Quinoa and Roast Vegetables
Yield: 1 serving
Ingredients: 230 g Chicken breast; 180 g Cooked quinoa; 120 g Broccoli; 100 g Peppers; 100 g Courgette; A squeeze Lemon; 4 sprays Olive oil spray

The plain version, done properly. 62 g of protein and 11 g of fat.

Calories: 587kcal
Protein: 66g
Fat: 11g
Carbs: 56g

Per serving, makes 1. Published 29 August 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Grilled Chicken with Quinoa and Roast Vegetables, plated and ready to serve. — The finished recipe. Grilled Chicken with Quinoa and Roast Vegetables

Ingredients 1 to 6 for grilled chicken with quinoa and roast vegetables arranged separately on a dark worktop. — Ingredients 1 to 6. 230 g Chicken breast (Weighed raw.). 180 g Cooked quinoa. 120 g Broccoli. 100 g Peppers. 100 g Courgette. A squeeze Lemon

Ingredients 7 to 7 for grilled chicken with quinoa and roast vegetables arranged separately on a dark worktop. — Ingredients 7 to 7. 4 sprays Olive oil spray

Grilled Chicken with Quinoa and Roast Vegetables, preparation step 1: Roast the peppers and courgette at high heat until the edges catch, about twenty minutes. — Step 1. Roast the peppers and courgette at high heat until the edges catch, about twenty minutes.

Grilled Chicken with Quinoa and Roast Vegetables, preparation step 2: Grill the seasoned chicken, rest it for five minutes and slice. — Step 2. Grill the seasoned chicken, rest it for five minutes and slice.

The finished grilled chicken with quinoa and roast vegetables. — Step 3. Steam the broccoli briefly so it keeps its bite, and serve everything over the quinoa with lemon.

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Ingredients

Chicken breast230 g
Weighed raw.
Cooked quinoa180 g
Broccoli120 g
Peppers100 g
Courgette100 g
LemonA squeeze
Olive oil spray4 sprays

Method

Roast the peppers and courgette at high heat until the edges catch, about twenty minutes.
Grill the seasoned chicken, rest it for five minutes and slice.
Steam the broccoli briefly so it keeps its bite, and serve everything over the quinoa with lemon.

Worth knowing

Resting the chicken is not optional at this size. Cut straight off the heat, a 230 g breast loses a visible pool of liquid.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.