Grilled Chicken Quinoa Bowl

1. 1
   prep · ~20 min

   Cook the quinoa.

   1.Rinse quinoa under cold water in a fine-mesh strainer.

   2.Combine quinoa, water, and half the salt in a saucepan over high heat.

   3.Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed (15 min).

   4.Remove from heat, fluff with a fork, and keep covered 5 minutes.

   TIPRinsing quinoa removes its natural bitter coating called saponin.
2. 2
   prep · ~10 min

   Season and marinate the chicken.

   1.Pound chicken breasts to even 0.75-inch thickness between two sheets of plastic wrap.

   2.Mix olive oil, lemon juice, minced garlic, oregano, remaining salt, and black pepper in a bowl.

   3.Reserve 1 tablespoon of the mixture for the vinaigrette.

   4.Coat chicken with the remaining marinade and let sit at room temperature while the grill heats.
3. 3
   grill · ~15 min

   Grill the chicken.

   1.Heat a grill pan or outdoor grill to medium-high heat.

   2.Place chicken on the grill and cook until deep char marks form (5-6 min per side).

   3.Check that internal temperature reaches 165°F at the thickest part.

   4.Transfer to a cutting board and rest 5 minutes before slicing against the grain.

   TIPDon't move the chicken for the first 4 minutes — it releases cleanly when the crust forms.
4. 4
   prep · ~5 min

   Prepare the vegetables.

   1.Dice the cucumber and bell pepper into small, even pieces.

   2.Halve the cherry tomatoes.

   3.Thinly slice the red onion.
5. 5
   assemble · ~3 min

   Assemble the quinoa bowls.

   1.Divide the fluffy quinoa among 4 serving bowls as the base.

   2.Slice the rested chicken and arrange over the quinoa.

   3.Scatter cucumber, tomato, bell pepper, and red onion around the bowl.

   4.Drizzle the reserved lemon vinaigrette over everything.
6. 6
   garnish

   Garnish with chopped parsley and serve warm or at room temperature.

Cuisines we love