Grilled Chicken Grain Bowl


2 Springer Mountain Chicken Breast 

1 avocado 

1 cup quinoa

1/2 cucumber 

1 tablespoon lemon yogurt

1/4 cup blueberries

3 basil leaves

1 grilled red onion

(Serves 2)


  1. Season chicken breast with salt and add to skillet, seasoned side down. Season the other side of the chicken.  
  2. Bring heavily salted pot of water to boil. Add quinoa to water and turn down to medium heat. Cook for 5-10 minutes until endosperm is exposed. Stir occasionally.
  3. Slice avocado in half. Take spoon and guide along avocado skin to remove. Cut avocado into slices. Pour small amount of lemon juice over avocado slices to prevent oxidizing.  
  4. Flip chicken breast and cook at 165 degree heat to ensure it is fully cooked.  
  5. Slice onion in half and grill. With the flat side down, cut onion into slices.
  6. Salt cucumber to remove liquid.
  7. Chiffonade leaves of basil. Mix basil into lemon yogurt and add a pinch of salt
  8. Strain cooked quinoa and add to bowl of ice water to chill it down. Allow to chill for a couple minutes. Strain ice water once chilled.
  9. Set cooked chicken aside for 5-10 minutes to chill. Put into fridge to speed process. Remove and slice.
  10. Plate! Add ingredients to your liking. Finish with a dollop of the yogurt basil mix.
  11. ENJOY!

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