A vibrant and smoky grilled chicken dish with fresh vegetables and quinoa, perfect for outdoor adventures.

Scale

1 lb chicken tenders, marinated

1 cup bell peppers, chopped

1 cup zucchini, sliced

1/2 cup cherry tomatoes

1 cup cooked quinoa

1 tsp smoked paprika

2 tbsp olive oil

Chop the bell peppers and zucchini into bite-sized pieces.

Heat olive oil in a skillet over the campfire.

Add chicken and sprinkle with smoked paprika, sauté until cooked.

Toss in vegetables and allow them to simmer with the chicken until tender.

Stir in the cooked quinoa and cherry tomatoes, mix well.

Serve hot and enjoy the smoky flavors with the freshness of the vegetables.

This recipe invites modifications, such as substituting vegetables based on availability.

Pair with salad or rustic bread for a complete meal.

Keywords: grilled chicken, camping meals, outdoor cooking