Summer Citrus Grilled Chicken Bowls Fresh and Flavorful

Ingredients

• 2 cups cooked quinoa
• 2 pieces boneless, skinless chicken breasts
• 1 piece orange, zested and juiced
• 1 piece lemon, zested and juiced
• 1 piece lime, zested and juiced
• 2 tablespoons honey
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• to taste salt and pepper
• 1 cup cherry tomatoes, halved
• 1 piece avocado, sliced
• 0.5 cup fresh cilantro, chopped
• 0.5 cup feta cheese, crumbled (optional)

Instructions

1. In a bowl, whisk together orange juice, lemon juice, lime juice, honey, olive oil, garlic powder, orange zest, lemon zest, lime zest, salt, and pepper to create a marinade.
2. Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
4. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the juices run clear (internal temperature should reach 165°F or 74°C).
5. While the chicken is grilling, prepare the quinoa as per package instructions, if not already cooked.
6. Once the chicken is done, let it rest for 5 minutes before slicing it into strips.
7. To assemble the bowls, divide the cooked quinoa among bowls. Top with sliced grilled chicken, cherry tomatoes, avocado slices, chopped cilantro, and crumbled feta cheese (if using).
8. Drizzle extra olive oil and a bit more citrus juice over the top for added flavor.