Grilled Chicken Quinoa Bowl

Ingredients

• 8 ozchicken breast(boneless, skinless)
• 1 cupquinoa(dry)
• 2 cupschicken broth(low sodium)
• 1 cupcherry tomatoes(halved)
• 1 cupbaby spinach
• 1/2 cupcucumber(diced)
• 1/4 cupred onion(thinly sliced)
• 2 tbspolive oil
• 2 tbsplemon juice(fresh)
• 1 tspdried oregano
• 1 tspgarlic powder
• 1/2 tspsalt and pepper

Instructions

1. 1

   Rinse quinoa under cold water. Bring chicken broth to a boil in a medium saucepan.

2. 2

   Add quinoa, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.

3. 3

   Season chicken breast with garlic powder, oregano, salt, and pepper.

4. 4

   Heat 1 tbsp olive oil in a grill pan or skillet over medium-high heat.

5. 5

   Grill chicken for 6–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing.

6. 6

   Whisk remaining olive oil with lemon juice to make the dressing.

7. 7

   Divide quinoa between two bowls. Top with sliced chicken, spinach, tomatoes, cucumber, and red onion.

8. 8

   Drizzle lemon-olive oil dressing over each bowl and serve.

Pro Tips

• ✓Cook quinoa in chicken broth instead of water for significantly more flavor.
• ✓Slice chicken against the grain for the most tender result.
• ✓This bowl stores well — refrigerate components separately and assemble before eating.
• ✓Add a tablespoon of tahini to the dressing for extra creaminess and healthy fats.