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In today's fast-paced world, finding meals that are both nutritious and refreshing can be a challenge. Enter the Refreshing Chilled Chicken & Quinoa Bowls—a perfect solution for lunch or dinner that combines the essential elements of health and flavor in one satisfying dish. This delightful recipe features protein-rich chicken and quinoa paired with vibrant vegetables, all topped with a zesty dressing, making it an ideal option for meal prep or a light summer meal. In this article, we will delve into the ingredients, preparation methods, and the nutritional benefits of this dish, ensuring that you can recreate it with confidence and enjoy every bite.

Chilled Chicken & Quinoa Bowls

Discover the perfect meal for busy days with Refreshing Chilled Chicken & Quinoa Bowls. This nutritious dish blends protein-rich chicken and quinoa with colorful vegetables, topped with a zesty dressing for a burst of flavor. Ideal for meal prep or light summer dining, these bowls are packed with essential nutrients and are easy to customize. Learn how to make this delightful recipe and enjoy a satisfying meal that keeps you feeling energized and healthy.
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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 freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1 ripe 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 your choice of chicken broth or water to a rolling boil.

      - Add the rinsed quinoa, stir gently, then reduce the heat to low.

        - Cover the pan and let it simmer for about 15 minutes or until all the liquid has been absorbed.

          - Once done, remove from heat and fluff the quinoa with a fork. Allow it to cool completely, ideally to room temperature.

            Prepare the Chicken:

              - While the quinoa is cooking, preheat your grill or a stovetop grill pan over medium-high heat.

                - In a bowl, coat the chicken breasts with 1 tablespoon of olive oil, then sprinkle with paprika, salt, and pepper. Rub the spices evenly over the chicken.

                  - Grill the chicken for approximately 6-7 minutes on each side, or until it reaches an internal temperature of 165°F (74°C).

                    - Remove the chicken from the heat and let it rest for about 5 minutes before slicing it into strips.

                      Chop the Fresh Ingredients:

                        - In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced avocado, and finely chopped parsley. Stir gently to mix the colors and flavors together.

                          Make the Dressing:

                            - In a small bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, lemon zest, balsamic vinegar, and a pinch of salt and freshly ground black pepper until well combined.

                              Assemble the Bowls:

                                - In each serving bowl, start with a generous serving of the cooled quinoa as your base.

                                  - Top with slices of grilled chicken, the vibrant veggie mixture, and sprinkle with crumbled feta cheese if desired for an extra burst of flavor.

                                    Drizzle the Dressing:

                                      - Drizzle the prepared dressing evenly over each assembled bowl. Gently toss the ingredients together to ensure the dressing coats everything nicely.

                                        Chill & Serve:

                                          - For a refreshing touch, chill the assembled bowls in the refrigerator for about 30 minutes before serving, though this step is optional and best enjoyed fresh.

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

                                              - Presentation Tips: Serve the bowls with a lemon wedge on the side for an extra pop of color and a squeeze of citrus right before eating. Garnish with additional parsley for a fresh touch!