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$12.99 (as of April 15, 2024 20:12 GMT +00:00 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)Superior Adhesion: Car cell phone holder adopts heat-resistant TPU material, allowing it to be used in hot or cold environments without worrying about the suction cup melting. Simply press the suction cup button on a smooth surface to lock it securel... read more
Ingredients:
For the Grilled Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and black pepper to taste
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups chicken or vegetable broth (ensure it’s gluten-free)
- Salt to taste
For the Grilled Vegetables:
- 2 cups of mixed vegetables bell peppers, zucchini, cherry tomatoes, and asparagus
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Lemon Vinaigrette:
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and black pepper to taste
For Assembly:
- Fresh baby spinach or mixed greens
- Avocado slices (optional)
- Lemon wedges for garnish
Instructions:
Grilled Chicken:
- In a bowl, mix the olive oil, dried oregano, dried thyme, garlic powder, salt, and black pepper.
- Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes.
- Preheat your grill to medium-high heat. Oil the grill grates to prevent sticking.
- Grill the marinated chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from the grill and let it rest for a few minutes before slicing.
Quinoa:
- In a medium saucepan, bring the chicken or vegetable broth to a boil.
- Add the rinsed quinoa and a pinch of salt. Stir, cover, and reduce the heat to low. Simmer for about 15-20 minutes or until the quinoa is tender and the liquid is absorbed.
- Fluff the cooked quinoa with a fork and keep it covered until serving.
Grilled Vegetables:
- Preheat your grill to medium-high heat.
- Toss the mixed vegetables with olive oil, salt, and black pepper.
- Grill the vegetables for about 5-8 minutes, turning occasionally, until they are tender and slightly charred. Remove from the grill.
Lemon Vinaigrette:
In a small bowl, whisk together the fresh lemon juice, olive oil, minced garlic, salt, and black pepper to create the vinaigrette.
To Assemble the Bowl:
- Start with a bed of fresh baby spinach or mixed greens in a bowl.
- Add a portion of the cooked quinoa on top of the greens.
- Arrange the sliced grilled chicken and grilled vegetables on the quinoa.
- If desired, add avocado slices for extra creaminess.
- Drizzle the lemon vinaigrette over the entire bowl.
- Garnish with lemon wedges.
This Grilled Chicken and Vegetable Quinoa Bowl is a wholesome and satisfying gluten-free meal, perfect for a healthy lunch or dinner. Enjoy!