Ingredients
4 skinless chicken breasts (6 oz each)
2 cups cooked quinoa
1 ½ cups cherry tomatoes, halved
1/4 cup fresh basil leaves, torn
3 tbsp olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
1 tbsp balsamic vinegar
Salt and pepper to taste
1 cup cubed mozzarella (halal-friendly)
Instructions
Preheat grill to medium-high heat (400°F).
Mix 2 tbsp olive oil, garlic, lemon zest, 1 tsp salt, and pepper for marinade.
Marinate chicken for 15 minutes.
Grill chicken 5-6 minutes per side until cooked through; rest 3 minutes before slicing.
Cook quinoa using ⅓ cup olive oil, salt, and pepper.
Combine cherry tomatoes, basil, lemon juice, and balsamic vinegar in a bowl.
Assemble bowls: layer quinoa, top with sliced chicken, tomatoes, and mozzarella.
Notes
Substitute quinoa with farro or brown rice if desired.
Add cucumber coins or avocado for extra texture.
Marinate chicken up to 24 hours for deeper flavor.
Store leftovers in airtight containers for up to 3 days.
Meal prep: grill chicken in advance and assemble as needed.
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg