Name: Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 oz Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Roasted Zucchini; 0.5 cup Roasted Red Bell Pepper; 1.5 tbsp Extra Virgin Olive Oil; 0.5 medium Avocado

Nutrition

Per serving

489 calories

Protein: 16g; 12% of calories
Carbs: 34g; 27% of calories
Fat: 34g; 61% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the chopped zucchini and red bell peppers with a small portion of the olive oil and a pinch of sea salt.
Spread the vegetables on the baking sheet and roast for 20 minutes until they are tender and slightly caramelized.
Season the chicken breast with salt and pepper, then grill over medium-high heat until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing it into thin strips.
In a large bowl, combine the cooked quinoa, roasted vegetables, and sliced grilled chicken.
Top the bowl with fresh avocado slices and drizzle with the remaining extra virgin olive oil before serving.

Nutrition

Ingredients

Instructions

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