GRILLED CHICKEN AND ROASTED VEGETABLE BUDDHA BOWL

Prep Time: 20 mins
Cook Time: 30 mins
Servings: 2

INGREDIENTS

– 2 chicken breasts (~300g – 400g total)
– 1 cup quinoa, cooked
– 1 large courgette, sliced
– 1 red bell pepper/capsicum, sliced
– 1 red onion, sliced
– 2 tbsp. olive oil
– Salt and pepper to taste
– Fresh greens (lettuce or spinach)

METHOD

1. Preheat your oven to 200°C (400°F).
2. Season the chicken breasts with salt and pepper on both sides.
3. Heat a grill pan over medium-high heat. Once hot, add the chicken breasts and grill for about 6-8 minutes per side, or until cooked through and no longer pink in the middle. Remove from heat and let them rest for a few minutes before slicing.
4. While the chicken is cooking, toss the sliced courgette, red bell pepper/capsicum, and red onion in 1 tablespoon of olive oil, salt, and pepper.
5. Spread the vegetables out on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelised, stirring halfway through.
6. In the meantime, prepare the quinoa according to package instructions, if you haven’t already done so.
7. Once everything is ready, assemble your bowls by dividing the cooked quinoa, sliced grilled chicken, roasted vegetables, and fresh greens among four serving bowls.
8. Drizzle the remaining tablespoon of olive oil over the bowls and season with additional salt and pepper, if desired.

Serve immediately and enjoy your delicious and nutritious quinoa chicken bowls!