Latinopolitan
Bursting with vibrant flavors and wholesome ingredients, the Latinopolitan is a fusion-inspired dish that brings a taste of the tropics to your table. Juicy grilled chicken breasts marinated in lime, garlic, cumin, and smoked paprika pair perfectly with roasted red bell peppers, zucchini, cherry tomatoes, and red onion, all nestled atop a fluffy bed of quinoa cooked in savory chicken broth. A zesty lime-garlic dressing with fresh cilantro ties it all together, making this recipe a delightful medley of bright, smoky, and tangy flavors. With just 20 minutes of prep time and 35 minutes of cooking, this colorful meal is ideal for busy weeknights or an impressive healthy dinner option. Whether you're craving a light, protein-packed dish or looking to spice up your meal rotation, the Latinopolitan offers a refreshing twist that’s sure to satisfy!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 3 tablespoons olive oil
- 2 whole lime
- 4 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 whole red bell pepper
- 1 medium zucchini
- 1 cup cherry tomatoes
- 1 medium red onion
- 0.25 cup fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup quinoa
- 2 cups chicken broth
Instructions
Preheat your oven to 425°F (220°C).
In a small bowl, prepare the marinade by combining the juice of 1 lime, 2 tablespoons of olive oil, minced garlic (2 cloves), cumin, smoked paprika, salt, and black pepper.
Place the chicken breasts in a shallow dish and pour the marinade over them. Let the chicken marinate for 10-15 minutes while you prepare the vegetables.
Chop the red bell pepper, zucchini, and red onion into bite-sized chunks. Place them in a large mixing bowl along with the cherry tomatoes.
Toss the vegetables with 1 tablespoon of olive oil, minced garlic (2 cloves), and a pinch of salt and black pepper.
Spread the vegetables evenly on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly charred.
While the vegetables are roasting, prepare the quinoa. Rinse the quinoa under cold water, then combine it with the chicken broth in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
Heat a grill pan or skillet over medium heat. Remove the chicken from the marinade and cook for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing it into strips.
Make the lime-garlic dressing by whisking together the juice of 1 lime, 1 tablespoon of olive oil, and chopped fresh cilantro.
To assemble, divide the cooked quinoa among serving plates. Top with the roasted vegetables and sliced chicken. Drizzle with the lime-garlic dressing.
Garnish with additional cilantro if desired and serve immediately.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 6804 mg | 296% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 30.9 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2068 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
