Grilled Chicken and Quinoa Bowl Recipe

Name: Grilled Chicken and Quinoa Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp (15 ml) vegetable oil; 2 skinless, boneless chicken breasts; Sea salt and freshly ground black pepper, to taste; 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; 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

Ingredients

1 tbsp (15 ml) vegetable oil
2 skinless, boneless chicken breasts
Sea salt and freshly ground black pepper, to taste
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
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

	PREP TIME 15m	COOK TIME 10m	TOTAL TIME 25m
YIELD 4

Instructions

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.
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.
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.

Dinner