5-Ingredient Grilled Chicken Bowls

Perfect Summer Dinner • Ready in 25 Minutes

What You Need

🍗

Chicken Breast

2 lbs, boneless

🥒

Zucchini

2 medium, sliced

🍅

Cherry Tomatoes

2 cups, halved

🌾

Quinoa

1 cup, dry

🫒

Olive Oil

3 tbsp + herbs

How to Cook

1

Prep & Season

Season chicken with salt, pepper, and 1 tbsp olive oil. Let rest while you prep vegetables.

5 mins

2

Start Quinoa

Rinse quinoa and cook in 2 cups water. Bring to boil, then simmer covered for 15 minutes.

15 mins

3

Grill Chicken

Grill chicken over medium-high heat for 6-7 minutes per side until internal temp reaches 165°F.

12-14 mins

4

Grill Vegetables

Toss zucchini and tomatoes with remaining olive oil. Grill for 3-4 minutes per side.

6-8 mins

5

Assemble Bowls

Slice chicken and serve over quinoa with grilled vegetables. Drizzle with extra olive oil and fresh herbs.

2 mins

Nutrition Per Serving

420

Calories

35g

Protein

8g

Fiber

12g

Healthy Fats

Pro Tips for Success

• Pound chicken to even thickness for uniform cooking
• Let chicken rest 5 minutes before slicing
• Quinoa can be made ahead and refrigerated up to 4 days
• Try different seasonal vegetables like bell peppers or corn