Description
A flavorful and nutritious Grilled Chicken and Quinoa Salad Bowl featuring tender grilled chicken breasts, fluffy quinoa, fresh vegetables, and a zesty lemon-olive oil dressing. Perfect for a wholesome and satisfying gluten-free main course.
Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Quinoa
- 1 cup quinoa
- 2 cups water
For the Salad
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1 avocado, sliced
- 2 cups baby spinach or mixed greens
- 2 tablespoons feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
For the Dressing
- Juice of 1 lemon
- 1 tablespoon olive oil
Instructions
- Prep the Chicken: Preheat your grill or grill pan over medium-high heat. Rub the chicken breasts evenly with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper to ensure a well-seasoned flavor.
- Grill the Chicken: Place the chicken breasts on the grill and cook for 6 to 7 minutes on each side, or until they are fully cooked through and the juices run clear. Once done, remove from heat and let the chicken rest for 5 minutes to retain juices before slicing it thinly.
- Cook the Quinoa: While the chicken is grilling, rinse 1 cup of quinoa under cold water to remove any bitterness. Combine rinsed quinoa with 2 cups of water in a saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water has been fully absorbed. Remove from heat and fluff with a fork. Allow it to cool slightly before assembling the salad.
- Assemble the Salad: In a large bowl or individual serving bowls, layer the cooked quinoa as the base. Add halved cherry tomatoes, diced cucumber, thinly sliced red onion, sliced avocado, and baby spinach or mixed greens evenly over the quinoa.
- Add Chicken and Toppings: Place the sliced grilled chicken on top of the salad ingredients. Sprinkle crumbled feta cheese and freshly chopped parsley over everything for added flavor and color.
- Prepare and Drizzle Dressing: In a small bowl, whisk together the lemon juice and 1 tablespoon olive oil to create a fresh, tangy dressing. Drizzle this dressing evenly over the salad just before serving.
- Serve: Serve the salad immediately to enjoy the freshness of the ingredients and the warm tender grilled chicken.
Notes
- For a vegetarian alternative, substitute grilled tofu or chickpeas in place of the chicken.
- Using pre-cooked quinoa can reduce preparation time significantly.
- Feel free to add extra lemon juice or your preferred vinaigrette for an intensified flavor.
- Avocado is best added just before serving to prevent browning.
