Wednesday, January 9, 2013

Chicken and Quinoa Bowls with Fresh Veggies

Wednesday Night Dinner- Jan 9th

Chicken and Quinoa Bowls with Fresh Veggies


Olive Oil
1 1/2 C Quinoa (Cooked According to Package)
2 Boneless Chicken Breasts
1 C Corn (Fresh or Frozen or Canned)
1/2 C Red Pepper, Chopped
1 C English Cucumber, Chopped
1 C Cherry Tomatoes, Chopped
1 Avocado
1 Tbsp Parsley
1 Tbsp Cilantro
1/4 C Pine Nuts or Walnuts
4 Lemon Wedges


 Slice chicken lengthwise into inch thick slices seasoned with salt, pepper, and garlic powder. Cook in olive oil until browned.

In a bowl add the cut up cucumbers, cherry tomatoes, red peppers, cilantro, parsley, nuts, and salt and pepper. Mix well, then stir in avocado.

Once everything is cooked, spoon quinoa into 1/3 of the bowl, and add chicken and veggies to the other 2/3 of the bowl. Squeeze 1 lemon wedge over the bowl. Add 1 lemon wedge to each bowl as a garnish.