Best 3 Grilled Lemongrass Chicken With Red Quinoa And Vegetables Recipes

Indulge in a symphony of flavors with Grilled Lemongrass Chicken, an aromatic and delectable dish that tantalizes your taste buds. This recipe showcases succulent chicken marinated in a vibrant blend of lemongrass, garlic, ginger, and zesty lime juice, grilled to perfection and served atop a bed of fluffy red quinoa. Accompanied by an array of roasted vegetables, including bell peppers, zucchini, and carrots, this dish offers a vibrant and nutritious medley of colors and textures. Alongside the main course, discover a delightful Quinoa Salad with Roasted Vegetables, a vibrant and refreshing side dish featuring quinoa tossed with roasted vegetables, tangy feta cheese, and a zesty lemon-tahini dressing. For a satisfying start to your meal, prepare a refreshing Cucumber-Mint Salad, a simple yet flavorful combination of crisp cucumbers, refreshing mint, and a zesty lime-honey dressing. These recipes promise a culinary journey filled with bold flavors and wholesome ingredients, perfect for a healthy and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED LEMONGRASS CHICKEN WITH RED QUINOA AND VEGETABLES

Grilled Lemongrass Chicken with Red Quinoa and Vegetables image

Provided by Akasha Richmond

Categories Chicken Poultry Vegetable Picnic High Fiber Mother's Day Father's Day Backyard BBQ Dinner Quinoa Bell Pepper Healthy Party Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher

Yield Serves 4

Number Of Ingredients 17

Ingredients

3 medium shallots, roughly chopped
2 stalks fresh lemongrass (tough outer leaves removed)
1 piece ginger (about 1 1/2 inches), peeled
1/4 cup plus 5 teaspoons canola oil, divided
1/4 cup fresh lime juice
1 tablespoon tamari (or soy sauce)
2 tablespoons light brown sugar
1 1/2 teaspoons sea salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
4 boneless, skinless organic chicken breasts (about 5 ounces each)
3/4 cup red quinoa
1 1/2 cups chicken broth (or stock)
Vegetable oil cooking spray
1 pound fresh sugar snap peas, strings removed
1 red bell pepper, cored, seeded, and thinly sliced
2 tablespoons chopped fresh mint

Steps:

Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth. Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours. Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes. Add broth; bring to a boil. Cover, reduce heat to medium-low and simmer until quinoa absorbs liquid, about 20 minutes. Turn off heat; let sit, covered, until ready to serve. Heat a grill pan or skillet over high heat; coat with cooking spray. Cook chicken, turning once, for 4 minutes. Reduce heat to medium. Cook, turning once, until a meat thermometer reads 165 degrees, 10 to 12 minutes. Remove chicken; let rest two minutes. Slice each breast on the diagonal into 1/2-inch pieces. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook sugar peas and peppers until crisp-tender, about 3 minutes. Season with salt and pepper. Turn off heat. Add mint and toss. Divide quinoa among 4 plates. Top each with 1 sliced chicken breast and 1/4 of the vegetables.

QUINOA WITH VEGGIES AND GRILLED CHICKEN BREAST

Quinoa With Veggies and Grilled Chicken Breast image

I came up with this recipe when I had some leftovers and wanted to make something healthy and high in protein. Quinoa is consider as a new super healthy food. It can be served hot or cold as a salad. Great for pick-nick or lunch box.

Provided by Hanka

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup quinoa
1 3/4 cups water
1 cube chicken stock
2 tablespoons olive oil
1/2 red onion
1 carrot, diced
1 zucchini, diced
2 garlic cloves, minced
1/4 cup corn, frozen
1/4 cup baby peas, frozen
2 scallions, chopped
2 grilled chicken breasts, sliced

Steps:

Rinse quinoa well. Put into saucepan add 1 3/4 cups of water, chicken stock cube. Cover bring to boil than lower the heat and cook for 20 minute.
Turn off the heat and keep covered for another 10 minute.
In a large saute pan heat olive oil until hot than add onion, carrot, zucchini, garlic cook for about 5 minute Add corn and pea cook for 1min. Turn off the heat and set a side.
In large bowl mix quinoa and veggies together. Add grilled, sliced chicken breast.
You can serve it hot or cold.

Nutrition Facts : Calories 328, Fat 11.3, SaturatedFat 1.8, Cholesterol 36.5, Sodium 54.2, Carbohydrate 35.9, Fiber 5, Sugar 3.7, Protein 21.3

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Vietnamese Grilled Lemongrass Chicken image

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories World Cuisine Recipes Asian Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

Steps:

Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
Marinate chicken in the refrigerator for 20 minutes to 1 hour.
Preheat grill for medium heat and lightly oil the grate.
Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g

Tips:

Choose the right lemongrass: Use fresh lemongrass stalks that are firm and green. Avoid stalks that are dry or have brown spots.
Prep the lemongrass properly: Remove the tough outer leaves of the lemongrass stalks. Cut the stalks into 3-4 inch pieces and then smash them with a mallet or rolling pin to release their flavor.
Marinate the chicken: Marinating the chicken in a mixture of lemongrass, garlic, ginger, soy sauce, and honey helps to infuse the chicken with flavor. Allow the chicken to marinate for at least 30 minutes, or up to overnight.
Grill the chicken: Grill the chicken over medium-high heat until it is cooked through. Be careful not to overcook the chicken, or it will become dry.
Cook the quinoa: While the chicken is grilling, cook the quinoa according to the package directions. Once the quinoa is cooked, fluff it with a fork.
Roast the vegetables: Toss the vegetables with olive oil, salt, and pepper. Roast the vegetables in a preheated oven until they are tender and slightly browned.
Assemble the bowls: Place a scoop of quinoa in each bowl. Top with grilled chicken, roasted vegetables, and a drizzle of lemongrass sauce.

Conclusion:

This grilled lemongrass chicken with red quinoa and vegetables is a healthy and flavorful dish that is perfect for a weeknight meal. The lemongrass marinade infuses the chicken with a delicious citrus flavor, while the roasted vegetables add a touch of sweetness and crunch. The red quinoa provides a healthy and filling base for the bowl. This dish is sure to be a hit with your family and friends!