Ingredients
- 2 Boneless, skinless chicken breasts or thighs
- 1 cup Quinoa
- 1 cup Bell peppers, chopped
- 1 cup Cucumbers, chopped
- 1 cup Cherry tomatoes, halved
- 1/4 cup Fresh cilantro or parsley
- 1 Ripe avocado
- Juice of 1 Lemon
- 1 clove Garlic, minced
- Salt and pepper to taste
- Olive oil for marinating
Instructions
- Marinate the chicken with olive oil, lemon juice, minced garlic, salt, and pepper for at least 30 minutes.
- Rinse 1 cup of quinoa under cold water and cook according to package instructions (typically about 15 minutes).
- Preheat the grill and cook the chicken for 6-7 minutes per side, until it reaches 165°F. Let rest and then slice.
- In a food processor, blend avocado, lemon juice, garlic, salt, and a splash of water until smooth.
- Assemble bowls with quinoa, sliced chicken, and chopped veggies, drizzling with avocado sauce and garnishing with herbs.
- Serve and enjoy with additional toppings if desired.
Notes
Skip the marination at your own risk! This dish can be customized based on available ingredients, making it versatile.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free, High Protein