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Grilled Chicken Quinoa Bowl Recipe

Name: Grilled Chicken Quinoa Bowl Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 1 cup Quinoa / quinoa; 4 Boneless, skinless chicken breasts / poitrines de poulet désossées, sans la peau; 0.66 cup Extra-virgin olive oil / huile d'olive extra vierge; 0.25 tsp Salt / sel; 0.25 tsp Black pepper / poivre noir; 200 g Asparagus / asperges; 0.25 cup Orange juice / jus d'orange; 2 tbsp Balsamic vinegar / vinaigre balsamique; 1 tbsp Dijon mustard / moutarde de Dijon; 1 pinch Crushed red pepper flakes / flocons de chili; 1 142-g pkg Spring mix / mélange printanier; 1 227-g pkg White sliced mushrooms / champignons de Paris tranchés; 1 Bell pepper / poivron; 1 cup Cherry tomatoes / tomates cerises

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

Ingredients

1 cup

Quinoa

Boneless, skinless chicken breasts

2/3 cup

Extra-virgin olive oil

1/4 tsp

Salt, divided

1/4 tsp

Black pepper, divided

200 g

Asparagus

1/4 cup

Orange juice

2 tbsp

Balsamic vinegar

1 tbsp

Dijon mustard

1 pinch

Crushed red pepper flakes

1 142-g pkg

Spring mix

1 227-g pkg

White sliced mushrooms

Bell pepper, chopped

1 cup

Cherry tomatoes, halved

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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Grilled Chicken Quinoa Bowl Recipe

Ingredients

Directions

Try delivery in 2 hours or less*

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