Ranch Grilled Chicken with Grilled Veggies and Quinoa

A flavorful, ranch seasoned grilled chicken with equally delicious grilled veggies and served over quinoa for a healthy and quick dinner idea. This Ranch Grilled Chicken with Grilled Veggies and Quinoa is the perfect weeknight meal.

Course Main Dish

Cuisine American

Keyword easy recipes

Prep Time 10

Cook Time 20

Marinate 6

Servings servings

Calories 541kcal

Author Nicole Cook

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