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Grilled Chicken and Quinoa Bowl
Created by: Howcan Team
Ingredients
- 1 pound of boneless, skinless chicken breasts
- 1 cup of quinoa
- 2 cups of chicken broth
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup of cherry tomatoes, halved
- 1/4 cup of chopped fresh parsley
- 1/4 cup of feta cheese, crumbled
- 1 lemon, cut into wedges
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, mix together olive oil, garlic powder, paprika, salt, and black pepper to create a marinade for the chicken.
- Brush the chicken breasts with the marinade and grill for 6-7 minutes on each side, or until fully cooked. Remove from grill and let rest for 5 minutes before slicing.
- In a medium saucepan, bring the chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
- In a large bowl, combine cooked quinoa, sliced grilled chicken, bell peppers, red onion, cherry tomatoes, and parsley. Toss to mix well.
- Divide the quinoa and chicken mixture into 4 serving bowls. Top each bowl with crumbled feta cheese and a squeeze of fresh lemon juice.
- Serve immediately and enjoy!
The Grilled Chicken and Quinoa Bowl has a rich history that dates back to ancient Inca civilization in South America, where quinoa was considered "the mother of all grains." This nutritious grain made its way into modern cuisine, and the dish gained popularity in health-conscious circles. Chefs like Jamie Oliver and Bobby Flay have put their own spin on this dish, incorporating fresh, seasonal ingredients and flavorful marinades for the grilled chicken. Today, the best versions of this dish can be found in trendy health food restaurants in cities like Los Angeles and New York. The key to a perfect bowl lies in the tender, well-seasoned grilled chicken and perfectly cooked quinoa, paired with a vibrant mix of fresh vegetables and a zesty dressing. For a twist, some chefs also offer a vegetarian version with grilled tofu or tempeh as a protein alternative.
35 min
4
400 calories
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