Grilled Chicken and Quinoa Bowl

Grilled Chicken and Quinoa Bowl image


  • 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


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Divide quinoa among 4 bowls. Arrange chicken, avocado, cherry tomatoes and cucumber over top; drizzle with reserved dressing. Sprinkle with remaining green onions.

  • TIP

    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.

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