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Grilled Chicken and Quinoa Bowl

servings: 4
Grilled Chicken and Quinoa Bowl

prep time


total time





Grilled Chicken and Quinoa Bowl

servings: 4


  • 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. 

TIP: Change up quinoa with your favorite grains: try brown rice, farro, wheat berries, barley or freekeh. 


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