Palmer’s Direct To You Market
Grilled Chicken Quinoa Lunch Bowl
This vibrant and nutritious lunch bowl combines grilled chicken, quinoa, tomato, guacamole, red cabbage, and cucumber for a satisfying and healthy meal. Perfect for a quick lunch or meal prep, it’s packed with flavors and textures.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 4 servings 1x
- Category: Main Course, Lunch
- Method: Grilling
- Cuisine: American
Ingredients
2 boneless, skinless chicken breasts
1 cup quinoa, rinsed
2 cups water or chicken broth
1 cup cherry tomatoes, halved
1 cup red cabbage, thinly sliced
1 cucumber, diced
1 cup guacamole
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
Fresh lime wedges for serving
Instructions
1. Cook Quinoa:
- In a medium saucepan, bring quinoa and water (or chicken broth) to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until quinoa is tender and liquid is absorbed. Fluff with a fork and set aside.
2. Prepare Chicken:
- Preheat grill or grill pan to medium-high heat.
- Season chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
- Grill chicken for 6-7 minutes per side, or until fully cooked (internal temperature of 165°F). Let rest for 5 minutes, then slice into strips.
3. Assemble Bowls:
- Divide cooked quinoa among 4 bowls.
- Top each bowl with grilled chicken strips, cherry tomatoes, red cabbage, cucumber, and a scoop of guacamole.
4. Serve:
- Garnish with fresh lime wedges and additional salt and pepper if desired.
- Serve immediately and enjoy!
Notes
Serve over a bed of Arugula for added greens
For added flavor, marinate the chicken in a mixture of lime juice, garlic, and olive oil for 30 minutes before grilling.
Customize your bowl with additional toppings like shredded cheese, black beans, or a drizzle of hot sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 450 calories