Grilled Chicken California Quinoa Bowls

Prep Time 45 min
Servings 4


  • For the Dressing:

  • ¼ cup fresh lemon juice

  • 1 teaspoon kosher salt

  • ¼ teaspoon fresh black pepper

  • 1 teaspoon honey

  • 1 teaspoon chopped fresh garlic

  • ⅓ cup extra virgin olive oil

  • The Bowls:

  • 2 pounds {Foster Farms Simply Raised boneless skinless chicken breast fillets}

  • 2 medium zucchini, sliced lengthwise

  • ¼ teaspoon kosher salt

  • 1 teaspoon olive oil

  • 3 cups cooked quinoa

  • 2 cups fresh baby spinach

  • 1 cup cherry tomatoes, sliced into halves

  • 1 large or 2 small California avocados, thinly sliced


  • 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.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.