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Grilled Balsamic and Lemon Chicken Quinoa Bowls

Super versatile, easy, and healthy quinoa and chicken bowl. Great for a fast weeknight meal.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • Marinade:
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • 1 Clove Garlic grated
  • 1 Teaspoon Oregano
  • ½ Teaspoon Salt
  • ¼ Teaspoon Black Pepper
  • ¼ Teaspoon Crushed Red Pepper Flakes
  • Zest from 1 Lemon
  • Juice from 1 Lemon
  • Bowls:
  • 4 Boneless Skinless Chicken Breasts
  • 2 Cups Cooked Quinoa
  • 1 Bell Pepper chopped
  • ½ Cup Sliced Black Olives
  • 1 Avocado sliced
  • 1 Large Tomato chopped/diced
  • Fresh Basil
  • Juice of 1 Lemon
  • Drizzle of Balsamic Syrup
  • Additional Toppings: Fresh Mozzarella Edamame, Banana Peppers, Hard-Boiled Egg, Cucumber

Instructions

  1. Combine all the marinade ingredients in a large sealable plastic bag. Add chicken breasts, seal the bag, and shake a few times to evenly coat the chicken and combine the marinade. Marinade the chicken in the refrigerator for at least one hour.
  2. With the grill on high, grill each side of the chicken for 7-9 minutes until it pulls away from the grill easily. Chicken is cooked when the internal temperature is 165 degrees F. Let the chicken rest for five minutes before slicing.
  3. Add ½ a cup of quinoa to each bowl. Top with a little bit of each ingredient. Finish off with a squeeze of lemon juice and a drizzle of bottled balsamic syrup.