Name: Grilled chicken and quinoa bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, patted dry; 1/4 cup quinoa; 1/2 cup water; 1/2 medium zucchini, sliced into half-moons; 3/4 red bell pepper, sliced into strips; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 clove garlic, minced; 1/4 tsp dried parsley; 3/4 tsp salt; 1/4 tsp black pepper; 3/4 tsp dried basil

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F. On a half-sheet pan, toss the zucchini and red bell pepper with a third of the olive oil and a pinch of salt. Spread them in a single layer and roast for 20 minutes until tender and browned at the edges.
In a small saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes before fluffing with a fork.
Season the chicken breast with half the salt and half the black pepper. Heat a skillet over medium-high heat with a third of the olive oil. Cook the chicken for 6 minutes, flip, and cook for 6 to 8 minutes more until the center is opaque. Let it rest for 5 minutes, then slice. Done when opaque in the center, 165°F.
In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, dried parsley, dried basil, and the remaining salt and pepper.
Place the fluffed quinoa in a bowl and top with the roasted zucchini and bell peppers. Arrange the sliced chicken on top and drizzle the lemon herb dressing over the entire bowl.

Nutrition

Ingredients

Instructions

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