Description
A vibrant and nutritious bowl featuring marinated grilled chicken, fluffy quinoa, and fresh vegetables, bringing bursts of flavor to your summer evenings.
Ingredients
Scale
- 2 chicken breasts
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- Fresh parsley for garnish
Instructions
- Marinate the chicken breasts in olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper for at least 30 minutes.
- Grill the marinated chicken for about 6-7 minutes on each side until cooked through, then let rest before slicing.
- Rinse quinoa under cold water, boil vegetable broth in a saucepan, then add quinoa and cook according to package instructions (about 15 minutes).
- Stir in lemon zest into the cooked quinoa.
- Assemble the bowl starting with quinoa, then layer with sliced grilled chicken, cherry tomatoes, and avocado.
- Garnish with fresh parsley and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg