Grilled Chicken Quinoa Bowl

Marinate the Chicken

Paso 1

In a bowl, mix olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add the chicken breasts, coating them well with the marinade. Cover and refrigerate for at least 30 minutes (up to 2 hours for better flavor).

Cook the Quinoa

Paso 1

In a medium saucepan, bring the water or chicken broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Grill the Chicken

Paso 0

Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing. Prepare the Vegetables:

Paso 1

While the chicken is grilling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, slice the avocado and red onion.

Make the Dressing

Paso 1

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.

Assemble the Bowl

Paso 1

Divide the cooked quinoa among four bowls. Top with the grilled chicken slices and the prepared vegetables (cherry tomatoes, cucumber, bell pepper, avocado, red onion, and spinach/mixed greens).

Paso 2

Drizzle with the dressing.

Paso 3

Sprinkle with feta cheese and fresh parsley, if using.