Grilled Chicken Crazy Feta Quinoa Bowl | Fall Meal Prep Idea | Healthy Eating

Happy Saturday FLLS Fam! I hope that your weekend is treating you well. This was was a very rough week, and I was not feeling like myself at all. I took so much needed time away from social media and focused on family, mental health and selfcare. Today, I’m back and sharing with you, one of my favorite homemade grain bowl recipes. Hassle-free, healthy and so yummy! Hope you enjoy …

Grilled Chicken Crazy Feta Quinoa Bowl

One of my favorite homemade grain bowl recipes that can be customized in so many ways.

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Prep Time 10

Cook Time 35

Total Time 45

Servings 1

Equipment

Skillet pan
Baking sheet pan

Ingredients

3 oz boneless skinless chicken breast
1 cup whole kernel canned corn
1 cup diced assorted bell peppers
1 cup tri-colored quinoa
2 cups kale salad blend I use Trader's Joe's"Cruciferous Crunc
1 oz baked tortilla chips (about 13 chips)
1 cup chopped jalapeño peppers
1 chopped garlic bulb
1/2 cup lemon juice
1/2 cup olive oil
4 oz feta cheese
1 tsp sea salt Additional will be needed for seasoning chicken breast, to taste.
1 tsp black pepper Additional will be needed for seasoning chicken breast, to taste.

Instructions

Preheat oven to 400 degrees.
Seasoned cleaned boneless, skinless chicken breast with sea and black pepper to taste. Refridgerate in covered dish until later.
Wrap chopped garlic and jalapeño pepper in aluminum foil and place on a baking sheet. Cook for about 8 minutes until veggies are slightly roasted.
Prepare tri-colored quinoa according to package directions. Note: this grain bowl recipe requires a serving of only 1 cup.
Remove roasted jalapeno pepers and garlic from oven and allow to cool.
Transfer chilled boneless skinless chicken breast to a skillet and cook on medium-high heat for 10 minutes. Flip chicken breast and cook through for 10 minutes, until golden brown on both sides. Remove from heat until later. Add bell peppers and corn to skillet and cook until browned.
In a small mixing bowl, combine feta cheese, roasted jalapeño peppers and garlic, olive oil, lemon juice, lemon zest, sea salt and pepper. Stir thoroughly until all ingredients are well blended and mixture takes on more of whipped consistency. Cover and refrigerate.
Toss kale greens with remaining 1/4 cup of olive oil.
In a medium salad bowl, plate cooked chicken breast and cooked quinoa. Add corn and bell peppers. Add kale greens beside.
Remove feta cheese mix from refridgertaro and add 1-2 scoops (as desired) to grain bowl.
Add tortilla chips beside feta scoops and serve/enjoy!