There’s something about a hearty meal that brings back fond memories, isn’t there? Picture this: a sunny evening, the grill is sizzling, and the aroma of grilled chicken and fresh veggies fills the air. This Grilled Chicken & Rainbow Peppers Power Plate is not just a dish; it’s a celebration of flavors and colors that will brighten your table and your spirits. Plus, it’s quick and easy to whip up, making it perfect for busy weeknights or a delightful weekend feast!
Why You’ll Love Grilled Chicken & Rainbow Peppers Power Plate
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 2 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 teaspoon dried oregano
- Fresh parsley, chopped (for garnish)
- Cooked quinoa or brown rice (for serving)
How to Make Grilled Chicken & Rainbow Peppers Power Plate
- Prepare the Marinade: In a small bowl, mix together the olive oil, garlic powder, paprika, salt, pepper, and dried oregano.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
- Preheat the Grill: Preheat your grill to medium-high heat (about 375°F to 400°F).
- Grill the Chicken: Remove the chicken from the marinade and discard any excess marinade. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for a few minutes before slicing.
- Grill the Vegetables: While the chicken is resting, toss the sliced bell peppers and red onion in a little olive oil, salt, and pepper. Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.
- Assemble the Power Plate: On a serving plate, place a bed of cooked quinoa or brown rice. Top with sliced grilled chicken and the grilled rainbow peppers and onions.
- Garnish: Sprinkle with fresh parsley before serving.
Substitutions & Additions
If you’re looking to switch things up, there are plenty of options! You can use other proteins like shrimp or tofu for a different twist. Feel free to swap the quinoa or brown rice for couscous or even a fresh salad base. Adding some feta cheese or avocado on top can elevate your dish to the next level!
Tips for Success
- Make sure to let the chicken rest after grilling to keep it juicy.
- Don’t skip the marination time; it truly enhances the flavor!
- If you’re prepping ahead, you can marinate the chicken the night before.
How to Store Grilled Chicken & Rainbow Peppers Power Plate
This dish stores beautifully! Place any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or enjoy it cold in a salad for a refreshing lunch.
FAQs
Can I use frozen chicken? Yes, but make sure to thaw it completely before marinating for the best flavor.
What if I don’t have a grill? No worries! You can cook the chicken and veggies in a skillet on the stove or roast them in the oven.
Is this recipe gluten-free? Absolutely! Just ensure your quinoa or rice is labeled gluten-free.
Enjoy your delicious and nutritious Grilled Chicken & Rainbow Peppers Power Plate! For more delicious recipes, check out the cozy creamy tortellini soup or the crispy roasted baby potatoes recipe for treats you will love!
Want to discover more tasty ideas? Follow us on Pinterest for endless inspiration!
Grilled Chicken & Rainbow Peppers Power Plate
Ingredients
Equipment
Method
- Step 1: In a small bowl, mix together the olive oil, garlic powder, paprika, salt, pepper, and dried oregano.
- Step 2: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
- Step 3: Preheat your grill to medium-high heat (about 375°F to 400°F).
- Step 4: Remove the chicken from the marinade and discard any excess marinade. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for a few minutes before slicing.
- Step 5: While the chicken is resting, toss the sliced bell peppers and red onion in a little olive oil, salt, and pepper. Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.
- Step 6: On a serving plate, place a bed of cooked quinoa or brown rice. Top with sliced grilled chicken and the grilled rainbow peppers and onions.
- Step 7: Sprinkle with fresh parsley before serving.
