01/17/2026
Garlic-Lemon Grilled Chicken with Roasted Cauliflower & Chimichurri Quinoa
Ingredients
Chicken:
1 lb. chicken breast
2 tsp olive oil
Juice of 1 lemon
4 cloves garlic, minced
2 tsp smoked paprika
2 tsp dried oregano
Salt & pepper, to taste
Roasted Cauliflower:
4 cups cauliflower florets
1 tsp olive oil
1 tsp cumin
1 tsp garlic powder
Salt & pepper, to taste
Chimichurri Quinoa:
2 1/2 cups cooked quinoa
4 tbsp fresh parsley, chopped
4 tbsp fresh cilantro, chopped
2 cloves garlic, minced
2 tbsp red wine vinegar
1 tsp olive oil
1 tbsp lemon juice
1 tsp red pepper flakes
Salt, to taste
Procedure:
1- In a bowl, mix 2 tsp olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper. Marinate the chicken for at least 15 minutes. Grill or pan-sear over medium heat for 4–5 minutes per side until fully cooked.
2- Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tsp olive oil, cumin, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until golden and crispy.
3- In a bowl, mix cooked quinoa with parsley, cilantro, garlic, red wine vinegar, olive oil, lemon juice, red pepper flakes, and salt. Stir well to combine.
4- To serve, equally divide the quinoa and cauliflower between 4 plates. Add 3 oz of chicken to each plate and enjoy!
