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To truly appreciate the Refreshing Chilled Chicken & Quinoa Bowls, it's essential to understand the nutritional benefits of each key ingredient. This awareness not only enhances the cooking experience but also emphasizes the value of the meal itself.

Chilled Chicken & Quinoa Bowls

Discover the ultimate summer meal with Refreshing Chilled Chicken & Quinoa Bowls! Perfectly tailored for hot days, this nutritious dish is easy to prepare and packed with flavor. Enjoy a delightful combination of lean chicken, protein-rich quinoa, and vibrant fresh vegetables, all drizzled with a zesty dressing. Ideal for meal prep or a light dinner, this bowl is not just a meal but a celebration of wholesome ingredients. Whip it up and nourish your body while delighting your taste buds!
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Ingredients
  

1 cup quinoa

2 cups water or low-sodium chicken broth

2 boneless, skinless chicken breasts

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (any color), diced

1 avocado, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

Juice of 1 lemon

2 tablespoons balsamic vinegar

1 tablespoon honey or maple syrup

Instructions
 

Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water (or chicken broth). Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes until quinoa is fluffy. Remove from heat and let cool.

    Prepare the Chicken: While the quinoa is cooking, season the chicken breasts with olive oil, salt, pepper, garlic powder, and smoked paprika. Heat a grill pan or skillet over medium-high heat and cook the chicken for 5-7 minutes per side, or until cooked through (internal temperature of 165°F/75°C). Remove from heat and let rest for 5 minutes before slicing.

      Chop the Vegetables: While the chicken rests, prepare the vegetables. In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, avocado, red onion, and parsley.

        Make the Dressing: In a small bowl, whisk together lemon juice, balsamic vinegar, and honey or maple syrup until well combined. Adjust seasoning with salt and pepper as needed.

          Assemble the Bowls: In serving bowls, divide the cooked quinoa as a base. Top with sliced chicken, the vegetable mixture, and sprinkle with feta cheese (if using).

            Drizzle and Serve: Drizzle the dressing generously over the bowls. Serve chilled or at room temperature. Enjoy your refreshing meal!

              Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings