Mediterranean Grilled Chicken Bowl

Jul 13, 2020

Ingredients:
¼ cup quinoa
1.5 lbs boneless skinless chicken breasts
1.5 Tb avocado oil
1.5 cups chopped tomatoes, may use cherry tomatoes
¼ cup pitted black Kalamata olive
½ red onion, finely chopped
1 medium cucumber, chopped
½ cup low-fat feta cheese
2 Tb basil, chopped
Juice of ½ lemon

Directions:

  1. Cook quinoa following the instructions on the package. Once cooked, rinse in cold water
    and drain thoroughly.
  2. While the quinoa is cooking, turn on the grill and prep the chicken by placing them on a
    baking sheet. Add 1 tablespoon of avocado oil to chicken and lightly salt and pepper the
    chicken breasts.
  3. Grill the chicken breasts until cooked thoroughly, about 5-7 minutes. Fully cooked
    chicken reaches a temperature of 165º.
  4. Chop the tomatoes, olives, onion, cucumbers feta, and basil into a bowl. Toss in the
    cooked quinoa. Stir the remaining olive and lemon juice. Add salt and pepper to taste.
    Serve with the chicken breasts on top.
  5. Note: Substitute quinoa with cauliflower rice if desired

    Nutrition Info Per Serving: Serves 4
    Calories: 312
    Protein: 42 g
    Fat: 10 g
    Carbs: 16 g

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