Description
Savor juicy herb-marinated chicken over fluffy quinoa or rice, topped with crisp avocado, cherry tomatoes, and fresh cilantro for a vibrant, healthy weeknight meal that’s ready in 35 minutes.
Ingredients
1.5 lbs boneless, skinless chicken breasts
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
2 cups cooked quinoa or jasmine rice
1 medium avocado, sliced
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1 cup fresh cilantro, chopped
Instructions
Combine olive oil, lemon juice, smoked paprika, garlic powder, salt, and pepper in a bowl.
Place chicken breasts in the marinade, coat evenly, and let sit for 10 minutes.
Heat a large grill pan over medium-high heat. Cook chicken for 5–6 minutes per side until 165°F and grill marks form.
Fluff pre-cooked quinoa/rice and divide into four bowls.
Let chicken rest for 3 minutes, then slice diagonally into thin strips.
Arrange avocado, tomatoes, onion, and cilantro in bowls, top with chicken, and serve with extra oil if desired.
Notes
Store cooked protein, grains, and fresh toppings separately in airtight containers.
For time-saving, use pre-cooked rice or quinoa.
Adjust toppings based on seasonal vegetable availability.
- Prep Time: 20
- Cook Time: 15
- Category: Recipes
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 100mg