Description
A healthy, flavorful meal combining grilled chicken, nutrient-rich quinoa, and fresh spinach with a zesty dressing. Perfect for weeknights or meal prepping.
Ingredients
4 (6 oz each) chicken breasts
1 1/2 cups quinoa
4 cups spinach
2 tbsp olive oil
1/4 cup dressing (optional recipe or balsamic vinaigrette)
1 lemon (juice and zest)
Garlic (minced, optional in marinade)
Instructions
Rinse quinoa under cold water in a fine mesh strainer. Combine with 2 1/2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Fluff with a fork.
In a bowl, mix 2 tbsp olive oil with lemon juice, minced garlic, salt, and pepper. Place chicken in a zip-top bag and add the marinade. Refrigerate for 20 minutes.
Preheat grill to 375°F. Lightly oil the grates. Grill chicken 5-6 minutes per side until internal temperature reaches 165°F.
In a large bowl, combine cooked quinoa with spinach. Top with grilled chicken. Drizzle dressing over each bowl. Serve immediately or refrigerate for meal prepping.
Notes
Chicken breasts can be swapped with tenders for kids.
Quinoa can be replaced with brown rice.
Spinach can be substituted with kale.
Dressing can be omitted or replaced with balsamic vinaigrette.
Lemon juice can be substituted with lime juice or honey for additional sweetness.
Nutrition
- Serving Size: 1 serving (1 bowl)
- Calories: 425
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 1.75g
- Protein: 30g
- Cholesterol: 80mg