1/4 cup of feta cheese (crumbled; omit for a dairy-free option)
Instructions
Prepare the quinoa by rinsing 1 cup under cold water and cooking it with 2 cups of water and a pinch of salt for about 15 minutes.
Marinate the chicken by whisking together honey, Dijon mustard, olive oil, salt, and pepper, then coat the chicken breasts and let sit for at least 10 minutes.
Cook the marinated chicken in a skillet over medium heat for about 6-7 minutes on each side until browned and cooked through.
In a large bowl, combine the cooked quinoa, halved cherry tomatoes, and spinach, tossing to blend.
Assemble the bowl by dividing the quinoa and veggie mix into bowls, topping with sliced chicken, avocado, and crumbled feta cheese.
Notes
A flavorful and nutritious Honey Mustard Chicken Grain Bowl, packed with protein, grains, and vegetables, ready in just 30 minutes.
