Name: Grilled Chicken Breast with Roasted Tomato and Veggie Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Cherry Tomatoes; 0.5 cup Zucchini; 1 cup Baby Spinach; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Nutrition

Per serving

371 calories

Protein: 42g; 45% of calories
Carbs: 27g; 29% of calories
Fat: 11g; 27% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat the grill or a grill pan over medium-high heat.
Toss the halved cherry tomatoes and sliced zucchini with half the olive oil, salt, and pepper.
Roast the vegetables in the oven at 400°F for 15 minutes or until tender.
Season the chicken breast with salt, pepper, and dried oregano, then grill for 6-7 minutes per side until fully cooked.
In a bowl, combine the cooked quinoa with fresh baby spinach, allowing the heat from the quinoa to slightly wilt the greens.
Slice the grilled chicken and place it over the quinoa base.
Top with the roasted vegetables and drizzle with the remaining olive oil and fresh lemon juice.

Nutrition

Ingredients

Instructions

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