Grilled Chicken and Quinoa Bowl
- 3/4 cup Hood® Sour Cream
- 1 tsp. finely grated lemon zest
- 3 Tbsp. lemon juice
- 2 Tbsp. grainy mustard
- 2 Tbsp. honey
- 1/2 tsp each salt and pepper
- 3 green onions, finely chopped and divided
- 1 lb. boneless skinless chicken breasts
- 1 cup quinoa, cooked according to package directions
- 1 ripe avocado, peeled and sliced
- 1 cup halved cherry tomatoes
- 1 cup sliced cucumber
Whisk together sour cream, lemon zest, lemon juice, mustard, honey, salt and pepper. Stir in half of the green onions; reserve 1/2 cup and set aside. Toss remaining sour cream mixture with chicken to coat; cover and refrigerate for at least 1 hour or up to 8 hours.
Preheat grill to medium-high heat; grease grate well. Cook chicken for 8 to 10 minutes per side or until cooked through and internal temperature on instant-read thermometer registers 165°F. Let stand for 5 minutes before slicing.
Divide quinoa among 4 bowls. Arrange chicken, avocado, cherry tomatoes and cucumber over top; drizzle with reserved dressing. Sprinkle with remaining green onions.
Change up quinoa with your favorite grains: try brown rice, farro, wheat berries, barley or freekeh.
Per Serving: Calories: 386, Carbohydrate: 27 grams, Fat: 17 grams, Saturated fat: 7 grams, Protein: 29 grams, Cholesterol: 107 milligrams, Sodium: 556 milligrams, Calcium: 95 milligrams.