Chicken Quinoa Bowl

We’ll take this warm quinoa and arugula bowl, topped with herb-crusted chicken, olives and tomatoes, for lunch any and every day.

Ingredients:

• 1/2 Medium Purple Onion, diced
• 1/2 Medium orange belle pepper, diced
• 1/2 Medium red belle pepper, diced
• 1 Tablespoon of fresh ginger paste
• 1 Teaspoon of black pepper
• 2 Teaspoons of garlic powder
• 1-2 teaspoons of Salt, to your taste
• 1 Tablespoon of chopped fresh parsley
• 1 Tablespoon of olive oil
• 1 and 1/2 cups of cooked quinoa

Cooking Process:

1. First, caramelize the onions for about a minute.
2. Then add the belle peppers and cook for about 45 seconds. Add your seasoning and salt. Blend well.
3. Add your cooked quinoa, parsley and then mix all ingredients together. Set aside.

The Chicken:

• 2 Large Chicken Breast
• 1/4 Cup of Lemon Juice
• 1 Tablespoon of Olive Oil
• 1+1/2 Tablespoon of Rosemary Garlic Seasoning
• 2 Teaspoon of Fresh Ginger Paste
• 1/2 Teaspoon of Salt

Mix all ingredients together and grill until fully cooked. Serve with quinoa and enjoy!

Bon Apetit!