Quinoa, Grilled chicken & Veggies (Single Bowl Meal)
This grilled chicken, veggies, and quinoa bowl is a complete and balanced meal that is high in protein and fiber. It is perfect for lunch or dinner and can be made in advance for meal prep. This recipe is gluten-free, making it suitable for those with gluten intolerance or celiac disease. The dish is also rich in antioxidants, vitamins, and minerals, thanks to the variety of colorful vegetables used.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
183 kcal
Protein
14 g
Carbs
12 g
Fat
9 g
Fiber
4 g
Ingredients
Plain Water
1 medium cup (250g)
Olive Oil
0.5 tbsp (7.5g)
Chopped Onion
0.5 medium cup (80g)
Clove Garlic, Chopped
2 tsp (5g)
Red Bell Pepper
0.25 cup, chopped (50g)
Yellow Bell Pepper
0.25 cup, chopped (50g)
Zucchini
0.25 cup, sliced (50g)
Smoked Paprika
0.5 tsp (1g)
Common Salt
0.5 tsp (3g)
Black Pepper
0.5 tsp (1g)
Avocado
0.25 cup, diced (50g)
Fresh Parsley (chopped)
1 tsp (1.5g)
Quinoa
50 gms (50g)
Chicken, poultry, breast, skinless
200 gms (200g)
Instructions
Preparation
Rinse the quinoa in a fine-mesh strainer and drain well.
In a medium pot, bring the water and quinoa to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
Cooking Steps
Preheat a grill or grill pan to medium-high heat.
Brush the chicken breasts with olive oil and season with salt and pepper. Grill for 6-8 minutes per side until cooked through. Set aside to rest.
In a large skillet, heat oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
Add the chopped bell peppers, zucchini, smoked paprika, salt, and pepper. Sauté for 5-7 minutes until the vegetables are tender-crisp.
Divide the cooked quinoa. Top bowl with grilled chicken, sautéed vegetables, avocado, and chopped parsley. Serve immediately.