Description
A nutritious and delicious bowl combining grilled chicken, quinoa, and vibrant veggies with a honey mustard dressing.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 cup quinoa, rinsed
- 2 cups chicken or vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup corn (fresh or frozen)
- 1/2 cup red bell pepper, diced
- 1 cup cucumber, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup crumbled feta (optional)
- Chopped fresh parsley or cilantro, for garnish
- 3 tbsp olive oil (for dressing)
- 2 tbsp apple cider vinegar (for dressing)
- 1 tbsp honey (for dressing)
- 1 tbsp Dijon mustard (for dressing)
- Salt and pepper, to taste (for dressing)
Instructions
- Start by marinating your chicken to lock in flavor and moisture. In a medium bowl, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, garlic powder, salt, and pepper until well combined. Place your chicken breasts into the marinade, making sure they are thoroughly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or if you have more time, allow it to sit overnight.
- While the chicken is marinating, it’s the perfect time to cook your quinoa. In a saucepan, bring the chicken or vegetable broth to a rapid boil. Once boiling, add the rinsed quinoa to the saucepan and stir it gently. Cover the pot with a lid, reduce the heat to low, and let it simmer for about 15 to 20 minutes. After this time, take it off the heat and let it sit covered for an additional 5 minutes. This resting period is crucial as it allows the quinoa to absorb any remaining liquid. Once ready, fluff the quinoa with a fork to separate the grains.
- Next, it’s time to grill the chicken to perfection. Preheat your grill or grill pan to medium-high heat. Remove the chicken breasts from the marinade (discard any leftover marinade) and place them onto the hot grill. Cook for about 5 to 7 minutes on each side, ensuring the internal temperature reaches 165°F (75°C) to guarantee safe consumption.
- No bowl is complete without a delicious dressing. To make the honey mustard dressing, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until smooth and well combined. Taste and adjust as desired.
- Assemble your bowl by placing a generous portion of fluffy quinoa at the bottom, layer the sliced grilled chicken over the quinoa along with cherry tomatoes, corn, diced red bell pepper, cucumber, and red onion. If desired, sprinkle crumbled feta on top and finish with a drizzle of honey mustard dressing and fresh herbs like parsley or cilantro.
Notes
Store any leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 600 mg
- Protein: 40 g