Ingredients
Scale
- 1 1/2 lbs chicken breast
- 3 Tbs olive oil, divided
- 4 juiced lemons, divided
- 1 tsp pink himalayan sea salt
- 5 tsp homemade taco seasoning (see spices and marinades for recipe)
- 1 large zucchini, or 2 medium
- 1 large yellow squash, or 2 medium
- 1 red pepper
- 1 cup grape tomatos
- 1 garlic clove, minced
- 2 heads of romaine lettuce
- 1 can black beans, drained and rinsed
- 4 cups quinoa, prepared (I buy it frozen)
- 2 avacados
- 6 green onions, chopped
- 1/2 cup cilantro, chopped
- Pico dell gallo (optional)
- hummus (optional)
Instructions
- CHICKEN: Combine 2 TBS of olive oil, the juice of 2 lemons, salt, and taco seasoning in a small bowl. Stir. Place raw chicken and marinade in a heavy duty resealable ziplock bag and refrigerate at least 2 hrs. I usually leave it overnight. Cook chicken on an outside grill or indoor grill pan over medium heat. Cook until the center is no longer pink, about 5 minutes per side. Slice chicken prior to serving.
- VEGGIES: In a large skillet, heat remaining TBS of olive oil over medium heat. Place chopped veggie in skillet and season with salt and pepper. Add minced garlic. Cook until veggies 10 minutes or until veggies are tender.
- ASSEMBLY: Make a base of romaine lettuce on the bottom of the bowl. Add grilled chicken, quinoa, black beans and veggies. Top bowl with green onion, cilantro, and avocado. Squeeze the juice of 1/2 a lemon over the entire bowl for flavor. Add pico dell gall or hummus if desired.