Name: Grilled Chicken and Quinoa Bowl with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.4 ounces Chicken Breast; 0.75 cup cooked Quinoa; 0.25 medium Avocado; 1 tablespoon Extra Virgin Olive Oil; 0.5 cup diced Red Bell Pepper; 0.5 cup diced Cucumber; 0.25 cup shredded Carrots; 1 tablespoon Lemon Juice

Nutrition

Per serving

555 calories

Protein: 37g; 26% of calories
Carbs: 43g; 30% of calories
Fat: 27g; 43% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.
Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F.
In a large mixing bowl, combine the cooked quinoa, diced red bell pepper, cucumber, and shredded carrots.
Whisk together the extra virgin olive oil and lemon juice in a small bowl to create the dressing.
Slice the grilled chicken into thin strips and place them on top of the quinoa and vegetable mixture.
Top the bowl with sliced avocado and drizzle with the zesty lemon-herb vinaigrette before serving.

Nutrition

Ingredients

Instructions

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