By AngelsaurusRex
Preheat your grill to medium-high heat. Meanwhile, season the chicken breast with salt, pepper, and a little olive oil.
Grill the chicken breast for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from grill and let it rest for a few minutes before slicing.
While the chicken is grilling, prepare the tahini-lemon dressing. In a small bowl, whisk together tahini, lemon juice, 2 tbsp water, 1/4 tsp salt, and 1/4 tsp pepper. Adjust the consistency with more water if needed.
Arrange the quinoa, roasted vegetables, and sliced avocado in a bowl. Slice the grilled chicken and add to the bowl.
Drizzle the tahini-lemon dressing over the bowl ingredients. Garnish with extra lemon wedges if desired. Serve immediately.
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By AngelsaurusRex
This Lunch Dinner Healthy Gluten-Free recipe is ready in 35 minutes and features Chicken breast, Quinoa (cooked), Mixed roasted vegetables (bell pepper, zucchini, red onion) and other delicious ingredients. Contains 480 calories total.
Preheat your grill to medium-high heat. Meanwhile, season the chicken breast with salt, pepper, and a little olive oil.
Grill the chicken breast for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from grill and let it rest for a few minutes before slicing.
While the chicken is grilling, prepare the tahini-lemon dressing. In a small bowl, whisk together tahini, lemon juice, 2 tbsp water, 1/4 tsp salt, and 1/4 tsp pepper. Adjust the consistency with more water if needed.
Arrange the quinoa, roasted vegetables, and sliced avocado in a bowl. Slice the grilled chicken and add to the bowl.
Drizzle the tahini-lemon dressing over the bowl ingredients. Garnish with extra lemon wedges if desired. Serve immediately.
Calories per Serving: 480
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