Spring Power Grain Bowl with Grilled Chicken and Seasonal Vegetables
A vibrant and nutritious grain bowl featuring grilled chicken, seasonal vegetables, and a flavorful dressing, perfect for a healthy spring meal.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) water
- (1 lb) chicken breast
- (1 tablespoon) olive oil
- (1 teaspoon) garlic powder
- (1 teaspoon) paprika
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 cup) asparagus, trimmed and cut into 2-inch pieces
- (1 cup) cherry tomatoes, halved
- (1 cup) bell pepper, diced
- (1/2 cups) cucumber, diced
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) feta cheese, crumbled
- (1/4 cups) balsamic vinaigrette
Instructions
- 1
Rinse 1 cup quinoa under cold water and combine it with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork. Add 2/4 teaspoon salt.
- 2
While the quinoa cooks, preheat the grill or grill pan over medium-high heat.
- 3
In a small bowl, mix 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture over 1 lb chicken breast.
- 4
Grill the chicken for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75 °C). Remove from the grill and let rest for 5 minutes before slicing.
- 5
In the same grill or grill pan, add 1 cup asparagus, 1 cup cherry tomatoes, and 1 cup bell pepper. Grill for about 5-7 minutes until vegetables are tender and slightly charred.
- 6
In a large bowl, combine the cooked quinoa, grilled chicken slices, grilled vegetables, 1/2 cup cucumber, and 1/4 cup fresh parsley. Toss gently to combine.
- 7
Drizzle with 1/4 cup balsamic vinaigrette and sprinkle 1/4 cup feta cheese on top before serving.
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