Grilled Chicken Quinoa Bowl
Preparation Time:
35 min
Difficulty:
Expert
Ingredients:
- 200g of quinoa
- 400ml of vegetable broth
- 2 boneless chicken breasts (300g total)
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 1 avocado, sliced
- 50g of cherry tomatoes, halved
- 30ml of olive oil
- 1 tsp of smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Kitchen Tools Needed:
- grill pan
- cutting board
- knife
- mixing bowl
- measuring cups
- spatula
Instructions:
- Rinse the quinoa under cold water and then combine it with the vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until the quinoa is fluffy and the liquid is absorbed.
- While the quinoa is cooking, preheat the grill pan over medium-high heat. Season the chicken breasts with olive oil, smoked paprika, salt, and pepper.
- Grill the chicken breasts for about 6-7 minutes on each side or until cooked through and no longer pink in the center. Let the chicken rest for a few minutes before slicing it.
- In the same grill pan, add the zucchini and bell pepper. Grill for 4-5 minutes until tender and slightly charred.
- In a mixing bowl, combine the cooked quinoa, grilled vegetables, and halved cherry tomatoes. Drizzle with lime juice and toss gently to combine.
- Serve the quinoa mixture in bowls, topping each with grilled chicken slices and avocado. Garnish with fresh cilantro.
Macros:
- Total Calories: 635kcal
- Carbs: 60g
- Proteins: 60g
- Fats: 35g
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