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When creating your Refreshing Chilled Chicken & Quinoa Bowls, quality ingredients are essential for maximizing flavor and nutritional value. Here’s how to select the best tomatoes, avocados, and cucumbers for your dish.

Chilled Chicken & Quinoa Bowls

Beat the heat with Refreshing Chilled Chicken & Quinoa Bowls, the ultimate summer meal that combines nutrition and flavor effortlessly. Packed with protein-rich quinoa, grilled chicken, and vibrant fresh vegetables, this dish is not only visually stunning but also customizable to fit various dietary preferences. Perfect for meal prep, it offers a quick, hydrating meal for any time of day. Discover how easy it is to assemble and enjoy a fresh, nutritious bowl that screams summer deliciousness!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups low-sodium chicken broth or water

2 boneless, skinless chicken breasts

2 tablespoons olive oil, divided

1 teaspoon paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1 avocado, diced

½ cup fresh parsley, finely chopped

¼ cup feta cheese, crumbled (optional)

Juice of 1 lemon

Zest of 1 lemon

2 tablespoons balsamic vinegar

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the chicken broth (or water) to a rolling boil. Add the rinsed quinoa, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, or until all the liquid is absorbed. Once done, remove from heat and fluff the quinoa with a fork. Allow it to cool completely.

    Prepare the Chicken: While the quinoa is cooking, preheat your grill or a stovetop grill pan over medium-high heat. Coat each chicken breast with 1 tablespoon of olive oil, then season with paprika, salt, and pepper. Grill the chicken for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Once cooked, remove from heat and let it rest for 5 minutes before slicing into thin strips.

      Chop the Fresh Ingredients: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced avocado, and finely chopped parsley. Toss gently to mix.

        Make the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, freshly squeezed lemon juice, lemon zest, balsamic vinegar, and a pinch of salt and pepper until well combined.

          Assemble the Bowls: In each serving bowl, create a generous base of the cooled quinoa. Layer on the sliced grilled chicken, followed by the chopped vegetable mixture. If desired, sprinkle the crumbled feta cheese on top.

            Drizzle the Dressing: Generously drizzle the prepared dressing over each bowl and gently toss to combine all the ingredients, ensuring everyone gets a taste of the zesty dressing.

              Chill & Serve: For the freshest flavor, consider chilling the assembled bowls in the refrigerator for about 30 minutes before serving, although it's not essential.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                  - Presentation Tips: Serve the bowls with extra lemon wedges on the side for a splash of brightness, and garnish with additional parsley for a vibrant touch.