Savory Balsamic Chicken Quinoa Bowl

A delicious high-protein bowl featuring perfectly grilled chicken, fluffy quinoa, and a balsamic glaze for a delightful blend of flavors.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by seasoning the 6 oz chicken breast with salt and pepper, then grill over medium-high heat for about 6-7 minutes on each side or until fully cooked, ensuring an internal temperature of 165°F. The chicken should have a nice golden crust on the outside while remaining juicy inside. If it cooks too fast, lower the heat to prevent drying.
2. 2.
   While the chicken is cooking, prepare the quinoa according to package instructions. Aim for light and fluffy grains that separate easily with a fork. Use a 1:2 ratio of quinoa to water, and cook until all the water is absorbed. Bagged pre-rinsed quinoa helps save time and gives a bitter-free result.
3. 3.
   In a large bowl, place 2 cups of fresh baby spinach. Pre-washed spinach is a great time-saver, and using baby spinach ensures a tender and mild flavor. Toss the spinach with the warm cooked quinoa to help wilt the leaves slightly, enhancing their flavor without overcooking.
4. 4.
   Slice the grilled chicken into thin strips and arrange over the spinach and quinoa mixture. Evenly distribute 1/4 cup of crumbled feta cheese over the top. The feta will add a creamy, salty contrast to the dish, balancing the balsamic's sweetness.
5. 5.
   Drizzle 2 tablespoons of balsamic glaze over the entire bowl. The glaze should add a glossy finish and an aromatic depth of flavor. For an extra touch, you can sprinkle cracked black pepper over the top. If the glaze is too thick from the bottle, warming it slightly in a microwave helps in achieving a nice drizzle consistency.