GRILLED CHICKEN AND ROASTED VEGETABLE BUDDHA BOWL
28 / FEBRUARY / 2024
SHEREE'S HEALTH DIARIES
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
- Preheat your oven to 200°C (400°F).
- Season the chicken breasts with salt and pepper on both sides.
- 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.
- 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.
- 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.
- In the meantime, prepare the quinoa according to package instructions, if you haven’t already done so.
- Once everything is ready, assemble your bowls by dividing the cooked quinoa, sliced grilled chicken, roasted vegetables, and fresh greens among four serving bowls.
- 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!
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
