Name: Grilled Chicken and Quinoa Power Bowl with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Diced Cucumber; 0.5 cup Diced Red Bell Pepper; 0.25 cup Shredded Carrots; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 tablespoon Fresh Parsley

Nutrition

Per serving

401 calories

Protein: 38g; 38% of calories
Carbs: 28g; 28% of calories
Fat: 15g; 33% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with salt, black pepper, and a pinch of dried oregano.
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing it into thin strips.
Place the cooked quinoa in a large bowl and fluff it with a fork.
Add the diced cucumber, red bell pepper, and shredded carrots to the quinoa bowl.
In a small jar or bowl, whisk together the olive oil, lemon juice, and chopped fresh parsley to create the dressing.
Add the sliced grilled chicken to the bowl and drizzle the lemon-herb dressing over the top.
Toss everything gently to combine and serve immediately while the chicken is warm and the vegetables are crisp.

Nutrition

Ingredients

Instructions

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