Grilled Chicken & Rainbow Peppers Power Plate

There's something truly special about a vibrant plate of grilled chicken and colorful vegetables that brings back memories of summer barbecues and family gatherings. This Grilled Chicken & Rainbow Peppers Power Plate is not just a feast for the eyes; it's also incredibly simple to whip up, making it a go-to recipe for busy weeknights or cozy weekend meals. Plus, it’s packed with flavor and nutrition!

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Grilled Chicken

2 pieces boneless, skinless chicken breasts
1 red bell pepper sliced adds sweetness and color
1 yellow bell pepper sliced bright and tangy
1 green bell pepper sliced offers slight bitterness
1 red onion sliced adds depth and zing
2 tbsp olive oil for marinade
1 tsp garlic powder for savory kick
1 tsp paprika for smokiness

For Serving

1 cup cooked quinoa optional for serving
1 pieces lemon wedges for serving
to taste salt and pepper to enhance flavors
for garnish fresh parsley optional for garnish

Equipment

Grill
Bowl
Tongs

Method

Step 1: In a bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Coat the chicken breasts in this delicious marinade and let them sit for at least 30 minutes.
Step 2: Preheat the grill to medium-high heat.
Step 3: Grill the marinated chicken for about 6-7 minutes on each side until cooked through.
Step 4: While the chicken rests, grill the sliced bell peppers and onion for about 4-5 minutes until tender.
Step 5: Serve sliced grilled chicken alongside the grilled peppers, optionally over quinoa, and garnish with parsley and lemon wedges.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze the grilled chicken and vegetables for up to 3 months.