Grilled Chicken and Quinoa Bowl with Veggies

Ingredients

• Chicken breast 6 oz
• Quinoa 3/4 cup
• Zucchini 1/2 cup
• Cherry tomatoes 1/2 cup
• Olive oil 1 tablespoon

Method

1. Prepare the quinoa. If you don’t have cooked quinoa ready, start by rinsing 1/4 cup of dry quinoa under cold water to remove bitterness. Add it to a small pot with 1/2 cup of water. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
   Tip: Rinsing quinoa helps remove the natural coating called saponin, which can taste bitter.
2. Prepare the chicken breast. Pat the chicken breast dry with paper towels. Brush both sides lightly with half the olive oil and season with salt and pepper. Preheat a grill pan or outdoor grill over medium-high heat.
   Tip: Drying the chicken helps it sear nicely and prevents steaming.
3. Grill the chicken. Place the chicken breast on the hot grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing.
   Tip: Letting the chicken rest allows juices to redistribute, keeping it moist.
4. Grill the zucchini. While the chicken is resting, slice the zucchini into 1/4-inch thick rounds. Brush with the remaining olive oil and place on the grill for 2-3 minutes per side until tender and grill marks appear.
   Tip: Don’t overcrowd the grill; give zucchini slices space to cook evenly.
5. Assemble the bowl. In a serving bowl, place the cooked quinoa as the base. Arrange sliced grilled chicken, grilled zucchini, and halved cherry tomatoes on top. Optionally, drizzle a little extra olive oil or lemon juice for added flavor.
   Tip: Arrange ingredients in sections or mix gently depending on your preference.

Pro tips

• Use a meat thermometer to ensure chicken is cooked safely without overcooking.
• Cook quinoa in advance and store it in the fridge for quick meal prep.