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Grilled Chicken and Rainbow Peppers Power Plate Recipe

Grilled Chicken & Rainbow Peppers Power Plate

There's something magical about the combination of grilled chicken and vibrant rainbow peppers that takes me back to sunny barbecues with friends and family. This Grilled Chicken & Rainbow Peppers Power Plate is not only a feast for the eyes but also a delicious and healthy option for any meal. Plus, it's quick and easy to whip up, making it perfect for busy weeknights or a delightful weekend gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Grilled Chicken
  • 1 red bell pepper sliced Adds sweetness and a pop of color.
  • 1 yellow bell pepper sliced Bright and vibrant, it's full of vitamins.
  • 1 green bell pepper sliced Offers a slightly bitter crunch that balances the sweetness.
  • 1 tbsp olive oil A healthy fat that enhances flavor.
  • 1 tsp garlic powder For that aromatic touch.
  • 1 tsp paprika Adds depth and a hint of smokiness.
  • to taste salt and pepper Essential seasonings for flavor.
  • 1 cup cooked quinoa A nutritious base that is high in protein.
  • 1 avocado sliced Creamy goodness that elevates the dish.
For Garnish
  • to taste fresh cilantro A refreshing touch!
  • to taste lime wedges Adds a zesty kick.

Equipment

  • Grill
  • Small Bowl

Method
 

  1. Step 1: Preheat your grill to medium-high heat. In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
  2. Step 2: Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing.
  3. Step 3: While the chicken is resting, place the sliced bell peppers on the grill. Grill for about 3-4 minutes, turning occasionally until they are tender and slightly charred.
  4. Step 4: On a plate, start with a base of cooked quinoa. Top with sliced grilled chicken and grilled rainbow peppers. Add avocado slices on top and garnish with fresh cilantro.
  5. Step 5: Serve with lime wedges on the side for an extra burst of flavor.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the grilled chicken and peppers for up to 2 months. Just be sure to thaw them completely before reheating!