Grilled Chicken Quinoa Bowl Recipe
Preheat barbecue to medium.
Cook quinoa in a medium saucepan following package directions.
Meanwhile, coat chicken with 1 tbsp of the oil and a 1/8 tsp each salt and pepper. Toss asparagus with 1 tsp of the oil. Oil grill. Barbecue chicken, lid closed, until an instant-read thermometer inserted into thickest part reads 165°F, about 15 to 20 minutes, flipping halfway. Barbecue asparagus until tender-crisp, about 6 to 8 minutes, flipping halfway.
Whisk remaining oil with orange juice, vinegar, Dijon, red pepper flakes and remaining 1/8 tsp each salt and pepper.
Thinly slice chicken breasts. Halve asparagus spears.
Divide salad greens, mushrooms, bell pepper, tomatoes, quinoa, chicken and asparagus among 6 bowls. Drizzle with balsamic dressing just before serving, and toss well to coat.
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Last updated: September 13th, 2022
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