lemon chicken quinoa bowl recipe
you can't go wrong with this lemon chicken quinoa bowl recipe! full of flavor, this combination of chicken, quinoa and our fresh lemon agave dressing turn your ordinary meal into an extraordinary dish. slivered almonds and grapes add the perfect crunch to every bite! this easy one-dish dinner is a perfect weeknight dinner or healthy lunch option!print share this
4 boneless, skinless chicken thighs (about 1 pound)
1 cup organicgirl® lemon agave dressing, divided
1 cup dry quinoa
1 teaspoon sea salt, divided
1 cup seedless grapes, halved
½ cup almond slivers, toasted
½ cup fresh mint leaves
in a shallow dish, thoroughly coat chicken with ¼ cup dressing. cover and refrigerate at least one hour or overnight.
in a medium saucepan, bring quinoa, ½ teaspoon salt, and 1½ cups water to a boil. cover and reduce heat to low. simmer for 15 minutes or until all water is absorbed. remove from heat, let stand covered 5 minutes, then fluff with a fork.
preheat a lightly oiled grill pan or skillet over medium heat. sprinkle chicken with ½ teaspoon salt and cook until internal temperature reaches 165°F and juices run clear, about 6-8 minutes per side. rest on cutting board for a few minutes, then thinly slice.
in a large bowl, toss quinoa, grapes, almonds, and mint with ½ cup dressing and divide between bowls. top with chicken and drizzle each bowl with an additional 1 tablespoon dressing.