High-Protein Grilled Chicken Bowl
A nutritious and delicious bowl featuring grilled chicken, quinoa, and fresh vegetables, perfect for lunch or dinner.
Equipment
- grill
- mixing bowl
- Pot for quinoa
- meat thermometer
- Serving bowls
Ingredients
For the Grilled Chicken
- 2 pieces Boneless, skinless chicken breasts Lean protein source.
- 2 tablespoons Olive oil For marinating the chicken.
- 1 teaspoon Garlic powder Adds flavor to the chicken.
- 1 teaspoon Onion powder Enhances the marinade flavor.
- 1 teaspoon Smoked paprika Gives a smoky flavor.
- to taste Salt and pepper For seasoning the chicken.
For the Bowl
- 1 cup Quinoa Rinsed before cooking.
- 2 cups Water or chicken broth For cooking quinoa.
- 1 cup Cherry tomatoes Halved for the bowl.
- 1 piece Cucumber Diced for freshness.
- 1 piece Avocado Sliced for creaminess.
- 1 cup Baby spinach Adds nutrients and color.
- 1/4 cup Feta cheese Crumbled for topping.
- to taste Fresh herbs (parsley or cilantro) For garnish.
For the Dressing
- 3 tablespoons Olive oil Base for the dressing.
- 2 tablespoons Lemon juice Adds acidity to the dressing.
- 1 teaspoon Dijon mustard For flavor in the dressing.
- to taste Salt and pepper For seasoning the dressing.
Instructions
- In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper to create a marinade.
- Coat the chicken breasts thoroughly with the marinade and let sit for at least 30 minutes, or refrigerate for up to 2 hours.
- Preheat the grill to medium-high heat and ensure the grates are clean and lightly oiled.
- Grill the marinated chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the grill and let it rest for a few minutes before slicing into strips.
- Cook quinoa according to package instructions using water or chicken broth, about 15 minutes.
- In a large bowl, layer the cooked quinoa, sliced grilled chicken, cherry tomatoes, cucumber, avocado, and baby spinach.
- Sprinkle crumbled feta cheese on top and drizzle with the dressing made from olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Garnish with fresh herbs and serve immediately.
Notes
This bowl is versatile; feel free to customize with different proteins, grains, and vegetables.