Craving a good for you, flavorful meal? Look no further than this Ranch Grilled Chicken with Grilled Veggies and Quinoa!
This dish is a perfect symphony of textures and tastes. Juicy ranch-marinated chicken mingles with colorful grilled veggies, all served on a bed of fluffy quinoa.
It’s a complete and satisfying meal that’s easy to prepare on the grill, making it ideal for a casual weeknight dinner or a summer cookout.
Why You’ll Love This Recipe
- Flavorful and Satisfying: The perfect combination of juicy grilled chicken, tender vegetables, and hearty quinoa creates a well-rounded and delicious meal.
- Easy to Make: Grilling makes this dish simple to prepare, perfect for busy weeknights or weekend gatherings.
- Better For You: Packed with protein, fiber, and essential vitamins and minerals.
- Versatile: Customize with your favorite vegetables and protein.
- Fresh and Summery: Perfect for enjoying outdoor dining and warm weather.
- One-Pan Potential: For a quick cleanup, consider grilling the quinoa in a cast iron skillet.
How We Made This Dish:
The night before I marinated the chicken in the Ranch Marinade I made. I allowed it to marinate for a full 24 hours, but you can go 12 and get the same effect.
When we were ready to grill the chicken, we simply discarded the marinade and grilled that chicken to perfection.
We decided to grill the veggies but decided to give them the ranch marinade flavor. I made up another batch and onto the grill the vegetables went where they were grilled in the marinade. Meanwhile I boiled the quinoa on the stove in chicken broth.
This dish was so simple and the finished results were amazing!
To serve, we tossed the grilled vegetables with the quinoa, scooped a helping onto the plates, and then topped each one with a grilled chicken breast.
Honestly, Ranch Grilled Chicken with Grilled Vegetables and Quinoa is a new favorite around here. It’s a quick and easy weeknight meal, perfect for busy nights!
How to Store Leftovers
Storing Leftover Ranch Grilled Chicken with Grilled Vegetables and Quinoa
To maintain the freshness and flavor of your leftovers, follow these steps:
- Separate Components: Divide the chicken, vegetables, and quinoa into separate airtight containers. This helps prevent flavors from mixing and extends freshness.
- Proper Storage: Store all containers in the refrigerator.
- Timeframe: For optimal taste and safety, consume within 3-4 days.
Note: While it’s possible to freeze cooked chicken, vegetables, and quinoa, the texture and flavor might be compromised after thawing.
Reheating Your Ranch Grilled Chicken with Grilled Vegetables and Quinoa
To reheat your leftovers and maintain their flavor and texture, follow these methods:
Reheating Options:
- Microwave: A quick and convenient option. Place the chicken, vegetables, and quinoa in separate microwave-safe dishes. Reheat in short bursts, stirring occasionally to prevent uneven heating.
- Stovetop:(our favorite and most recommended) For a more even heat distribution, reheat each component separately in a skillet over medium heat. Add a splash of water or broth to prevent drying out.
- Oven: For a crispy reheat, place the chicken and vegetables on a baking sheet and the quinoa in a separate dish. Reheat in a preheated oven at 375°F (190°C) until heated through.
Tips for Optimal Results:
- Combine Carefully: Once all components are reheated, combine them in a bowl and enjoy.
- Add Flavor: Consider adding a squeeze of lemon juice or a drizzle of your favorite dressing to refresh the flavors.
By following these guidelines, you can enjoy your leftover grilled meal just as delicious as the first time around.
Ready to make Ranch Grilled Chicken with Grilled Vegetables and Quinoa?
Ranch Grilled Chicken with Grilled Veggies and Quinoa
Ingredients
For the Marinade:
- 8 chicken breasts
- 4 oz. ranch seasoning homemade or store bought
- 8 Tablespoons olive oil
- ½ cup chicken broth
For the Quinoa:
- 1 cup Quinoa
- chicken broth
For Grilled Marinated Vegetables:
- ½ cup Bell Peppers chopped
- ¼ cup Onions chopped
- ¼ cup Tomatoes diced
- 2 ounce dry ranch seasoning
- 1 Tablespoons olive oil
- ¼ cup chicken broth
Instructions
For the Marinade:
- In a bowl, whisk together the ranch seasoning, olive oil and Swanson Chicken Broth. In a large zip top bag, put the chicken in, and then pour the ranch marinade over the top of the chicken. Seal the bag, removing as much air as possible and lay flat on a baking sheet. Place in the refrigerator overnight. When ready to use, remove chicken from bag and discard bag and marinade, reserving about 1/4 cup to baste during grilling. Grill chicken as desired.
For the quinoa:
- For every 1/2 cup of truRoots Quinoa you use, combine Quinoa and 1 cup of Swanson Chicken Broth. Bring to a boil, turn to low, cover with a lid and cook for 15 minutes. Allow to cool for 5 minutes, fluff with a fork and serve!
For Grilled Marinated Vegetables:
- Create a tray out of tinfoil. (See photo)
- In a large bowl, combine the vegetables, dry ranch seasoning, olive oil and chicken broth. Toss to coat. Pour everything into the tinfoil tray and transfer to the BBQ grill. Grill 15-20 minutes. If you have a grill basket, grill in the grill basket for an additional 5 minutes.
Nutrition
What is you favorite thing to make with Swanson Chicken Broth?
Love marinating with Swanson broth – everything comes out extra flavorful. #client
Swanson broth is perfect with so many different things. We boiled pasta the other night in Swanson broth. Talk about a tender, flavorful noodle!