Ingredients

The following ingredients have 6 Servings
  • 6 boneless skinless chicken breast, pounded to 1/2 inch
  • 2 cups cooked quinoa
  • 2 zucchini, sliced
  • 1 red onion, sliced
  • 2 bell peppers, sliced
  • 1 tbsp finely crumbled feta (optional)
  • 1/4 avocado (optional)
  • 2 tbsp roughly chopped basil (optional)
  • 3/4 cup olive oil
  • 1/4 cup tamari (or soy sauce)
  • 2-3 tbsp fresh lemon juice
  • 3 tsp grainy mustard
  • 1 tsp chopped garlic
  • 2 tbsp honey
  • 1/4 tsp pepper

Instruction

  • Trim the chicken of fat and pound to about 1/2 inch thickness.  
  • Prepare marinade by whisking all marinade ingredients together.  Reserve 1/4 cup of marinade for drizzling on finished grain bowls. Put chicken and marinade into a Rubbermaid Brilliance container and marinate for at least four hours or overnight. 
  • When ready to grill, preheat grill to medium-high heat.  Grease the clean grates with a paper towel dipped in olive oil.  Cook chicken for about 8-10 minutes per side or until meat thermometer registers 165 degrees F. Put on a plate and cover with foil.  Let chicken rest a few minutes before slicing.
  • Drizzle vegetables with olive oil and salt and pepper to taste.  Cook over medium-high heat for about 12-15 minutes or until cooked through.  
  • Assemble the grain bowls.  Put 1/2 - 1 cup of cooked quinoa in bottom of container.  Add roasted vegetables and one chicken breast on top.  Drizzle with a bit of remaining (clean) reserved marinade and top with feta and fresh basil.  They are also delicious with balsamic dressing.  
  • Store in fridge for the week. Add sliced avocado right before serving.