Grilled Chicken on a bed of baked veggies and quinoa

Grilled Balsamic Chicken

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Grilled Balsamic Chicken with Veggies and Guac
Serves 2
A healthy and nutritious dinner or lunch that is easy to make. Great addition to add to your weekly meal prep!
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
  1. 2 boneless, skinless chicken breasts
  2. 1/4 cup Balsamic Vinegar
  3. 3 cloves of garlic
  4. 1 tablespoon honey
  5. 1/2 sweet potato
  6. 2 teaspoons of coconut oil
  7. 2 teaspoons of Montreal Steak Spice
  8. 1 cup quinoa
  9. 1 avocado
  10. 1 tablespoon of lime juice
  11. 1 head of romaine
  12. Pepper to taste
Baked Sweet Potatoes and Quinoa
  1. Preheat the oven to 425.
  2. Cut the sweet potato into small bite-sized chunks.
  3. Put them in a baking dish and sprinkle steak spice and 1 teaspoon of coconut oil on them.
  4. Bake them for 20 minutes, stir, then bake for another 20.
  5. While the sweet potatoes are in the oven, add 2 cups of water to the 1 cup of quinoa and cook this on med-low for 20 minutes, or until the quinoa is done.
Guacamole and salad
  1. Chop up the head of romaine and arrange on your plates.
  2. Scoop the avocado out of the shell and put it in a food processor.
  3. Add 2 cloves of garlic, lime juice and 1 teaspoon of coconut oil and blend until the garlic is completely chopped.
  4. Add pepper to taste and set aside!
Grilled Balsamic Chicken
  1. Mince 1 clove of garlic.
  2. Mix together the balsamic vinegar, honey and minced garlic together in a large bowl.
  3. Slice the chicken in to small pieces, about half an inch thick each.
  4. Marinate the chicken in this mixture for 30 minutes or so. This can be done while the sweet potatoes are baking.
  5. After you let the chicken marinate, grill them for 10-15 minutes on a cast iron grilling skillet (or barbecue) until done.
Arrange your plates
  1. Scoop out some quinoa for each plate and mix in the baked sweet potato. Arrange the chicken slices on top of the quinoa and lettuce and add a scoop of guac in the middle. Done!
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