Grilled Chicken Bowl with Quinoa and Roasted Vegetables
Succulent grilled chicken breast served over fluffy quinoa with roasted sweet potato and fresh broccoli. Drizzled with olive oil for a complete, nutrient-dense lunch.
Grilled Chicken Bowl with Quinoa and Roasted Vegetables is a lunch recipe ready in about 35 minutes. Each serving has approximately 917 kcal, 38g protein, 99g carbs, 41g fat. It fits a high-protein diet.
Season the chicken breast with salt and pepper.
Grill on a preheated grill or skillet over medium-high heat for 6-7 minutes per side until cooked through.
Let the chicken rest for a few minutes, then slice or serve whole.
Warm the cooked quinoa gently in a pot or microwave.
Arrange the quinoa as the base in a bowl.
Top with the sliced chicken breast.
Add the sweet potato and broccoli on the side.
Drizzle the olive oil over the entire bowl and season to taste.
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