1
In a small bowl whisk together the lemon juice, kosher salt, pepper, honey, and chopped garlic. Slowly pour in the olive oil and whisk until well combined.
2
Place the chicken in a shallow baking dish or zip-top bag. Pour over ¼ cup of the dressing, tossing to coat. Reserve the remaining dressing for the bowls.
3
Sprinkle the sliced zucchini with ¼ teaspoon kosher salt and 1 teaspoon olive oil.
4
Preheat grill to med-high heat. Add chicken to grill and cook approximately 10-12 minutes per side until internal temperature of thickest part of chicken reaches 165°F. Always use a meat thermometer to determine the temperature. Remove from grill, let rest for 5 minutes, and then slice into thin strips. Cover and set aside.
5
Grill the zucchini for 5 minutes, flip, then grill an additional 4-5 minutes until golden and just cooked through.
6
Assemble the bowls by dividing the quinoa evenly between 4 bowls. Top each with sliced grilled chicken, sliced zucchini, spinach, halved cherry tomatoes, and sliced avocado. Drizzle each with the remaining dressing and serve.
