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Grilled Chicken & Rainbow Peppers Power Plate Recipe

Grilled Chicken & Rainbow Peppers Power Plate

Ah, the joy of a good meal! There's something incredibly comforting about grilled chicken paired with vibrant, colorful veggies. It reminds me of warm summer nights spent outdoors, surrounded by friends and laughter. This Grilled Chicken & Rainbow Peppers Power Plate is not just easy to make; it's a delightful dish that brings back those cherished memories and creates new ones!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Grilled Chicken & Rainbow Peppers
  • 1 red bell pepper sliced Adds a sweet crunch and vibrant color.
  • 1 yellow bell pepper sliced Another burst of sweetness and sunshine!
  • 1 green bell pepper sliced For that fresh, slightly bitter contrast.
  • 1 red onion sliced Sweet and savory, it caramelizes perfectly on the grill.
  • 2 tbsp olive oil A healthy fat that helps everything cook nicely.
  • 1 tsp garlic powder For that warm, aromatic flavor.
  • 1 tsp paprika Adds a beautiful color and a hint of smokiness.
  • Salt and pepper to taste Essential seasonings that elevate every dish.
  • Fresh parsley, chopped for garnish
  • Cooked quinoa or brown rice for serving

Equipment

  • Grill
  • Cutting Board
  • Knife
  • Mixing Bowl

Method
 

  1. Step 1: In a bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Add the chicken breasts and coat them well. Let them marinate for at least 30 minutes.
  2. Step 2: While the chicken is marinating, slice the bell peppers and red onion.
  3. Step 3: Preheat the grill to medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C). Remove from the grill and let them rest for a few minutes before slicing.
  4. Step 4: On the same grill, place the sliced bell peppers and onion. Grill for about 5-7 minutes, tossing occasionally, until they are tender and slightly charred.
  5. Step 5: On a plate, serve a generous portion of cooked quinoa or brown rice. Top with sliced grilled chicken and the grilled rainbow peppers and onions.
  6. Step 6: Sprinkle with fresh parsley for added flavor and color.

Notes

Leftovers? No problem! Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid drying out.