Grilled Chicken & Veggie Quinoa Bowl

A grilled chicken and vegetable quinoa bowl is a filling, balanced dinner that comes together in 25 minutes. Cook the quinoa, grill the chicken and vegetables, then assemble everything in bowls with a simple lemon dressing.

Ingredients

• 2 small chicken breasts (about 350 g)
• 1 cup quinoa, rinsed
• 2 cups water
• 1 zucchini, sliced
• 1 red pepper, sliced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper, to taste
• Juice of 1/2 lemon
• Fresh herbs, to serve (optional)

Steps

1. Cook the quinoa in the water according to the packet, then fluff with a fork.
2. Season the chicken with paprika, salt and pepper, and brush the vegetables with olive oil.
3. Grill the chicken for 5 to 6 minutes per side until cooked through, and grill the vegetables until tender.
4. Slice the chicken, divide the quinoa between two bowls, top with chicken and vegetables, and finish with lemon juice and herbs.

Tips

Time: 25 minutes | Servings: 2. Let the chicken rest for a few minutes before slicing so it stays juicy. Swap in any vegetables you have on hand, and keep the dressing light.