Grilled Chicken and Roasted Vegetable Quinoa Bowl
Dariusz Mroźny
over 1 year ago
This healthy and flavorful quinoa bowl is packed with grilled chicken, roasted vegetables, and a zesty lemon dressing. Perfect for a quick and easy weeknight dinner!
Cooking Time
45 minutes
Serving Size
4
Nutrition Per Serving
Cal
450
Protein
30g
Fat
20g
Sat Fat
3g
Carbs
40g
Chole
80mg
Fiber
6g
Sugar
14g
Sodium
400mg
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 lb boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup lemon juice
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
Instructions
- Preheat oven to 425°F.
- In a large bowl, toss together the sliced bell peppers, zucchini, and red onion with 2 tbsp olive oil, garlic powder, paprika, salt, and black pepper.
- Spread the vegetables out in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
- Meanwhile, rinse the quinoa in a fine mesh strainer and add it to a medium saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
- While the quinoa and vegetables are cooking, prepare the chicken. Season the chicken breasts with salt and black pepper, then grill over medium-high heat for 6-8 minutes per side, or until cooked through.
- In a small bowl, whisk together the lemon juice, honey, Dijon mustard, and 1/4 cup olive oil to make the dressing.
- To assemble the bowls, divide the cooked quinoa among four bowls. Top each bowl with grilled chicken, roasted vegetables, chopped parsley, and chopped cilantro. Drizzle the lemon dressing over the top of each bowl.
- Serve immediately and enjoy!
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