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Grilled Chicken and Quinoa Bowl
Grilled chicken and quinoa layered in a bowl with tomatoes, cucumbers, pickled onions, and feta cheese.
Adapted from Eating Bird Food
Ingredients
- 16 oz grilled apple cider vinegar chicken
- 2 cups cooked quinoa
- 1 cup chopped cherry tomatoes
- 1 cup diced cucumbers
- 1/2 cup pickled onions
- 1/2 cup crumbled feta cheese
- spinach or mixed baby greens
- 1/2 cup lemon vinaigrette dressing
Method
- Once all of your ingredients are prepped, grab 4 containers and make the bowls (I like using rectangular glass storage containers).
- Add a handful of greens to each container and top with 4 oz of grilled chicken, 1/2 cup cook quinoa, 1/4 cup tomatoes and cucumbers, 2 Tablespoons pickled onions and feta cheese.
- Place 2 Tablespoons of the dressing into small containers for easy transit. If you're planning to eat the salads at home, you can keep the dressing stored in one larger container and use as needed. I like storing mine in a small mason jar.
Gluten-free check: watch for wheat, barley, rye, malt, regular oats, soy sauce and seasoning blends. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
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This recipe also fits: Celiac recipes, Mediterranean recipes, Gluten-free lunch recipes.