Grilled Chicken and Quinoa Soul Bowl

Ingredients

• •2 chicken breasts (about 1 lb)
• •1 cup quinoa
• •2 cups water
• •1 tablespoon olive oil
• •1 teaspoon garlic powder
• •1 teaspoon paprika
• •1 cup cherry tomatoes, halved
• •1 cup corn, frozen or fresh
• •2 cups spinach
• •Salt and pepper to taste
• •Juice of 1 lime
• •Fresh cilantro for garnish

Instructions

1. 1

   Preheat the grill or grill pan over medium heat.

2. 2

   Season the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.

3. 3

   Grill the chicken for about 6-7 minutes on each side or until fully cooked and juices run clear. Let it rest before slicing.

4. 4

   Meanwhile, rinse the quinoa under cold water and combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer covered for about 15 minutes until fluffy.

5. 5

   In a large bowl, combine the cooked quinoa, cherry tomatoes, corn, and spinach. Squeeze lime juice over the mixture and toss to combine.

6. 6

   Slice the grilled chicken and arrange it on top of the quinoa salad. Garnish with fresh cilantro before serving.