Grilled Chicken Quinoa Power Bowl Recipe

About this recipe

The Grilled Chicken Quinoa Power Bowl is an ideal dinner option for a united family seeking a wholesome, diabetic-friendly meal. This Indian-inspired recipe combines tender grilled chicken marinated in aromatic spices with nutrient-packed quinoa, fresh vegetables, and a tangy yogurt-mint dressing. The dish is not only packed with protein but also rich in fiber, making it a balanced and satisfying choice. The vibrant colors and bold flavors will appeal to all, creating a perfect harmony of taste and nutrition for a family gathering.

Ingredients

• - Chicken Breast
• 100 g Quinoa
• 200 g Dahi
• 250 ml Olive Oil
• 250 g Cucumber
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera Powder
• 250 ml Lemon Juice Concentrate
• 1Bunch Pudina
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the chicken breasts and pat them dry. In a bowl, mix yogurt, lemon juice, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and salt, then coat the chicken with the marinade. Let it rest for 30 minutes.
2. 2. Rinse the quinoa thoroughly and cook it according to package instructions. Once cooked, fluff it with a fork and set aside.
3. 3. Heat olive oil in a grill pan over medium heat. Grill the marinated chicken breasts for 5-6 minutes on each side or until fully cooked and slightly charred. Remove from heat and let them rest for 5 minutes before slicing.
4. 4. In a mixing bowl, combine the cooked quinoa, diced cucumber, diced tomato, chopped mint leaves, and coriander leaves. Toss gently to mix.
5. 5. Assemble the power bowl by layering the quinoa-vegetable mixture at the base. Top with sliced grilled chicken and drizzle with any remaining yogurt marinade or a fresh yogurt-mint dressing.
6. 6. Serve the Grilled Chicken Quinoa Power Bowl warm for a hearty, satisfying dinner.