Grilled Chicken Quinoa Bowl Recipe

Grilled Chicken Quinoa Bowl Recipe

40-minute recipe Serves 6
With its hearty medley of veggies and tangy dressing, this fresh salad will easily become a new family favourite. Try our grilled chicken quinoa bowl recipe— which comes together in just 40 minutes— the next time you're craving a change.
40-minute recipe Serves 6

Directions

Prep: 20 mins | Cook: 20 mins
  • 1

    Preheat barbecue to medium.

  • 2

    Cook quinoa in a medium saucepan following package directions.

  • 3

    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.

  • 4

    Whisk remaining oil with orange juice, vinegar, Dijon, red pepper flakes and remaining 1/8 tsp each salt and pepper.

  • 5

    Thinly slice chicken breasts. Halve asparagus spears.

  • 6

    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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