Description
This vibrant bowl features tender grilled chicken over fluffy quinoa, paired with avocado, cherry tomatoes, and cucumber for a balanced, nutrient-packed meal.
Ingredients
1 boneless, skinless chicken breast
1 cup quinoa
1 medium avocado
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1 tbsp olive oil
1 tsp olive oil
Salt and pepper to taste
1/2 cup plain Greek yogurt (optional)
Fresh cilantro or parsley for garnish
Instructions
1. Preheat grill to medium-high heat (375°F/190°C). Season chicken breast with salt and pepper.
2. Cook chicken on grill 5-7 minutes per side until fully cooked. Set aside and slice into strips.
3. Rinse quinoa under cold water. Cook in 2 cups water per 1 cup quinoa until absorbed (15 minutes). Fluff with a fork.
4. In a small bowl, toss cherry tomatoes with 1 tsp olive oil, salt, and pepper.
5. In another bowl, mix avocado with remaining olive oil, a squeeze of lime (optional), salt, and pepper.
6. Layer quinoa in a bowl. Top with chicken strips, sautéed tomatoes, avocado, and cucumber. Add yogurt dressing if desired. Garnish with fresh herbs.
Notes
Use any heatproof pan for chicken if grilling isn’t possible
Quinoa can be prepared in advance
Customize with seasonal vegetables like roasted beets or spinach
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg