Herbed Quinoa & Chicken Bowl with Avocado Dressing

This high-protein dinner features tender grilled chicken served atop a bed of fluffy quinoa, complemented by a vibrant mix of roasted vegetables. The dish is finished with a creamy avocado dressing that adds a refreshing twist. This recipe balances traditional flavors with healthy, protein-rich ingredients, making it a wholesome choice for dinner.

Ingredients:

• 1 cup quinoa
• 2 cups chicken broth
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 avocado
• 2 tablespoons Greek yogurt
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Rinse the quinoa under cold water, then combine it with chicken broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
2. While the quinoa cooks, preheat your grill or grill pan over medium-high heat.
3. In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. Brush this mixture over the chicken breasts.
4. Grill the chicken for 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
5. In a mixing bowl, combine the diced bell pepper, zucchini, and cherry tomatoes. Toss with a drizzle of olive oil, salt, and pepper, then roast in the oven at 400°F (200°C) for 15-20 minutes until tender.
6. For the avocado dressing, blend the avocado, Greek yogurt, lime juice, a pinch of salt, and a little water until smooth and creamy.
7. To assemble, place a serving of quinoa in a bowl, top with sliced grilled chicken, roasted vegetables, and drizzle with avocado dressing. Garnish with fresh cilantro.