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  • Prep
    15 min
  • Total
    25 min
  • Servings
    4

Grilled Chicken and Quinoa Bowl

Ingredients

For the grilled chicken

1 tbsp (15 ml) vegetable oil

2 skinless, boneless chicken breasts

Sea salt and freshly ground black pepper, to taste

For the dressing

½ cup (125 ml) extra-virgin olive oil

2 tbsp (30 ml) lemon juice (about half a lemon)

½ cup (125 ml) coarsely chopped fresh Italian (flat-leaf) parsley

¼ cup (60 ml) coarsely chopped fresh mint

1 tsp (5 ml) Dijon mustard

Sea salt and freshly ground black pepper, to taste

 

For the salad

2 balls (100 g each) Saputo Mozzarina di Bufala cheese

1 cup (250 ml) cooked quinoa

Baby spinach

Yellow beets, cooked and sliced

Cherry tomatoes, halved

Kalamata olives

Directions

To make the chicken:

Lightly oil a grill set to medium-high heat. Season the chicken breasts with sea salt and freshly ground black pepper. Grill until done, 8 to 10 minutes, turning the chicken breasts halfway through. Let cool, then slice.

To make the dressing:

Place all the ingredients in a blender and blend until emulsified and smooth (the dressing will look like a loose pesto). Store in an airtight container.

To make the salad:

Break the balls of Mozzarina di Bufala cheese into pieces. Lay the grilled chicken, the Mozzarina di Bufala, and all the salad ingredients in a large shallow bowl or on a large serving plate. Drizzle some of the dressing all over. Serve immediately, with additional dressing on the side.