What are your weekend plans?
If you're like me, the first thing on your list is a trip to the farmer's market. The bright colors of our farmer's market right now are pulling me in.
If you're even more like me, you over-buy. I buy more vegetables than two people can eat. I just can't help it---I must have every color of squash, pepper, and onion! I also must buy radishes because who knows how much longer their season will last? Last week, I came home with 2 huge bags of vegetables. I got to work right away.
First, I made a quick marinade with balsamic, olive oil, and Italian seasoning. Then, I got to chopping. I sliced 2 colors of squash, 1 pepper and a small bunch of radishes and scallions. I placed the veggies in one bag, the meat in another, and went to inform the Mr. that it was grill time.
This isn't really a recipe, more of a guideline for how to grill for two. I'll give you a suggestion on the amount of vegetables, but the protein and bed of grains is up to you. We went with chicken and quinoa. I could easily see next weekend being steak and farro. Or chickpeas and bulgur.
I hope y'all have fun coming up with mixed grills for two. The goal is to get you and your sweetheart out on the deck, grilling and sipping boozy sweet tea. Enjoy summer, y'all!
Mixed Grill for two
A delicious dinner for two with grilled chicken and quinoa.
Ingredients
- ½ cup quinoa, rinsed and drained
- 1 ½ cups chicken broth (or water)
- 2 small boneless, skinless chicken breasts
- ⅓ cup balsamic vinegar
- ½ cup olive oil
- 3 tablespoons Italian seasoning
- salt and pepper, to taste
Vegetables:
- 2 small squash, any color
- 1 large red bell pepper
- 1 small bunch radishes
- 1 small bunch scallions
Instructions
- Preheat the grill to 350, or medium.
- Meanwhile, place the quinoa and chicken broth in a small saucepan and bring to a boil. Lower the heat and cover. Let simmer for 15 minutes or so, until the grains unfurl and most of the water is absorbed. Depending on the size of the saucepan, you might have to let it cook for a few minutes with the lid off at the end to absorb the excess broth. Remove from heat and keep covered.
- Next, have ready 2 plastic bags or 2 large dishes. Place the chicken breasts in one bag, and sprinkle with salt and pepper. Wash your hands.
- Make the marinade: combine the balsamic vinegar, olive oil and Italian seasoning.
- Pour half the marinade on the chicken and toss very well to coat.
- Finally, chop up the vegetables. Slice the squash in half lengthwise, slice the pepper into large strips, halve the radishes, and trim the ends off the scallions. Place all the vegetables in the bag and pour the remaining marinade on top. Stir to coat.
- When the grill is hot (you can hold your hand about 6" above the surface for 3-5 seconds), add all the vegetables except the scallions. Add the chicken to the opposite side of the grill.
- Cook everything for 6-7 minutes per side. Add the scallions after the first flip--they burn easily.
- Test the chicken for doneness, it should be firm to the touch and above 165-degrees internally.
- To serve, divide the hot quinoa between 2 plates. Top with sliced chicken and vegetables. Enjoy!
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 851Total Fat: 61gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 49gCholesterol: 106mgSodium: 949mgCarbohydrates: 32gFiber: 6gSugar: 15gProtein: 44g
Tieghan says
This whole meal looks delicious! I would say you know how to do summer grilling real well!
Amy says
Delicious. Absolutely delicious. Makes me crave sunshine and a patio to eat lovely food on. Instead I'm stuck with an overgrown garden and the soggiest British summer I can remember.
Eileen says
I haven't been to the Farmers Market in forever. I'm adding that to my list of things to do this summer. We have been grilling sweet red, orange, and yellow peppers like crazy lately - so yummy. I did plant a garden and we've been eating the spinach. I can't wait for more veggies!
Have a great weekend :)
Julia {The Roasted Root} says
I'll be going to the farmer's market with you, first thing Saturday morning! Your mixed grill looks fresh and delicious! Definitely perfect for two, my dear!
Angie | Big Bear's Wife says
I tend to over buy A LOT when I see beautiful fruits and veggies! haha. This looks like a good way to use them tho!
cassie says
I love everything about this. We grill so often in the summer but this summer has been so busy so far we haven't gotten to do it as much. Must change that!
Georgia @ The Comfort of Cooking says
What an awesome recipe for dinner for two! We always love firing up the grill with meat and veggies, and this is great inspiration for next time. Thanks, Christina!
dixya| food, pleasure, and health says
i absolutely love going to the market every week and like you said - different color peppers are must-haves :) I will look up that dressing recipe. Lovely tips
ashley - baker by nature says
I plan on bering veeeeeeeeeeeeeeery very lazy this weekend and finish season 5 of breaking bad haha. As you can see I'm quite productive ;) Love this mixed grill! Totally the kind of food we love to eat!
Cathy Pollak ~ Noble Pig says
Just the colors of everything on that grill made me smile!!! Love, love!