- 6 boneless skinless chicken breast, pounded to ½ inch
- 2 cups cooked quinoa
- 2 zucchini, sliced
- 1 red onion, sliced
- 2 bell peppers, sliced
- 1 tablespoon finely crumbled feta (optional)
- ¼ avocado (optional)
- 2 tablespoon roughly chopped basil (optional)
- ¾ cup olive oil
- ¼ cup tamari (or soy sauce)
- 2-3 tablespoon fresh lemon juice
- 3 teaspoon grainy mustard
- 1 teaspoon chopped garlic
- 2 tablespoon honey
- ¼ teaspoon pepper
Trim the chicken of fat and pound to about ½ inch thickness.
Prepare marinade by whisking all marinade ingredients together. Reserve ¼ cup of marinade for drizzling on finished grain bowls. Put chicken and marinade into a Rubbermaid Brilliance container and marinate for at least four hours or overnight.
When ready to grill, preheat grill to medium-high heat. Grease the clean grates with a paper towel dipped in olive oil. Cook chicken for about 8-10 minutes per side or until meat thermometer registers 165 degrees F. Put on a plate and cover with foil. Let chicken rest a few minutes before slicing.
Drizzle vegetables with olive oil and salt and pepper to taste. Cook over medium-high heat for about 12-15 minutes or until cooked through.
Assemble the grain bowls. Put ½ - 1 cup of cooked quinoa in bottom of container. Add roasted vegetables and one chicken breast on top. Drizzle with a bit of remaining (clean) reserved marinade and top with feta and fresh basil. They are also delicious with balsamic dressing.
Store in fridge for the week. Add sliced avocado right before serving.
Calories: 392kcal | Carbohydrates: 20g | Protein: 22g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 558mg | Potassium: 649mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1075IU | Vitamin C: 51mg | Calcium: 37mg | Iron: 1.7mg