RECIPE: Grilled Chicken Grain Bowls
I don’t know about you, but warmer weather means taking advantage of cooking outside!
Check out this recipe for Grilled Chicken Grain Bowls. Not a fan of zucchini? No problem! Swap the veggies for a mix that you and your family enjoy. Oh, I should mention . . . The leftovers make for a terrific lunch!
PREP TIME: 15 minutes
COOK TIME: 15 minutes
- 4 boneless skinless chicken breasts, pounded to
approximately ½ inch thick
- 3 C cooked quinoa
- 2 zucchini, sliced
- 1 red onion, sliced
- 2 bell peppers, sliced
- 1 avocado, quartered
- Chopped basil
- Crumbled feta (optional)
For the marinade:
- ¾ C olive oil
- ¼ C low-sodium soy sauce
- 2 Tbsp fresh lemon juice
- 1 Tbsp grainy mustard
- 2 cloves garlic, chopped
- 2 Tbsp honey
- ½ tsp freshly ground black pepper
- Trim chicken of fat and pound to ½ inch thickness.
- Prepare marinade by whisking all marinade
ingredients together. Reserve ¼ cup for drizzling over
finished bowls, if desired. Put chicken and marinade into
container and marinate for at least 1 hour or overnight.
- Preheat grill to medium-high heat. Grease the
clean grates with a paper towel dipped in olive oil.
Cook chicken 8-10 minutes per side or until a meat
thermometer reads 165°F. Remove from heat and place
on plate. Cover with foil and let chicken rest a few
minutes before slicing.
- Drizzle vegetables with olive oil, salt and pepper to
taste. Cook over medium-high heat 12-15 minutes or
until slightly charred and tender.
- Assemble the grain bowls. Place ¾ cup cooked
quinoa (or other grain) in bottom of bowl. Add roasted
vegetables and chicken on top. Top with sliced avocado,
basil and feta, if desired. Drizzle reserved marinade on
top, if desired. •
By Sara Mattillion | Graduate Dietetic Intern, Northern Illinois University