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- 1 cup quinoa, rinsed - 2 cups chicken broth or water - 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1 cup cherry tomatoes, halved - 1 bell pepper, diced (any color) - 1 avocado, diced - Fresh cilantro, for garnish - Salt and pepper, to taste

Zesty Quinoa Bowl with Grilled Chicken

Discover the vibrant Zesty Quinoa Bowl with Grilled Chicken, a nutritious and flavorful meal that's perfect for all dietary preferences. This bowl features protein-packed quinoa, juicy grilled chicken, and fresh veggies like cherry tomatoes and avocado. Not only is it easy to customize for vegetarian or gluten-free diets, but it also offers a satisfying mix of tastes and textures. Enjoy a delicious dish that's perfect for any occasion while reaping the health benefits of quinoa.
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable or chicken broth

1 pound boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

Juice of 1 lime

1 cup cherry tomatoes, halved

1 bell pepper (any color), diced

1 ripe avocado, diced

1/4 cup red onion, finely chopped

1 cup corn (fresh or frozen)

Fresh cilantro, chopped, for garnish

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the vegetable or chicken broth to a rolling boil. Add the rinsed quinoa, then reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes, or until all the liquid has been absorbed. Once done, remove the pot from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa with a fork and set aside.

    Prepare the Chicken: While the quinoa is cooking, preheat your grill or grill pan to medium-high heat. In a small mixing bowl, whisk together the olive oil, smoked paprika, garlic powder, ground cumin, salt, and black pepper until well combined. Coat the chicken breasts evenly with this spice mixture, ensuring every side is covered.

      Grill the Chicken: Place the seasoned chicken on the hot grill. Cook for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) for safe consumption. Once cooked, remove the chicken from the grill, allow it to rest for 5 minutes, and then slice it into strips or bite-sized pieces.

        Prepare the Veggies: In a large mixing bowl, combine the halved cherry tomatoes, diced bell pepper, diced avocado, chopped red onion, and corn. Squeeze the lime juice generously over the mixture and gently toss everything together to meld the flavors.

          Assemble the Bowl: In serving bowls, create a base layer with the fluffy quinoa. Top it with the sliced grilled chicken and the vibrant veggie mixture. Finish by garnishing each bowl with freshly chopped cilantro for a burst of flavor and an appealing look.

            Serve: Serve your zesty quinoa bowl warm or at room temperature, making it an ideal option for both lunch and dinner. Enjoy the delightful medley of flavors and textures!

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                Presentation Tips: To enhance the dish's visual appeal, consider serving the quinoa bowl in transparent glass containers to showcase the colorful layers, and add a lime wedge on the side for freshness.