California Chicken Bowl over Quinoa


California Chicken Bowl over Quinoa
Servings 4

1 pound chicken, diced or cut into strips
2 tablespoons Wildtree Natural Grapeseed Oil
2 teaspoons plus ½ teaspoon Wildtree Garlic Galore Seasoning Blend, divided
2 teaspoons Wildtree Smoked Tomato & Mozzarella Blend
1 bell pepper, seeded and cut into quarters
1 large zucchini, sliced into ¼ inch thick rounds
¼ teaspoon salt
¼ teaspoon pepper
2 cups Wildtree Vegetable Bouillon Soup Base, prepared according to package directions
1 cups dry quinoa
1 avocado
1 teaspoon lemon juice
1 cup grape tomatoes, halved
¼ cup walnuts (optional)

Nutritional Info
Calories: 520
Fat: 23g
Saturated Fat: 2.5g
Carbohydrates: 44g
Fiber: 8g
Protein: 36g
Cholesterol: 65mg
Sodium: 640mg

Method of Preparation
Combine the chicken, 1 tablespoon Grapeseed Oil, 2 teaspoons Garlic Galore Blend, and Smoked Mozzarella Blend; marinate 30 minutes. Preheat heat grill or grill pan to medium heat. Toss the bell pepper and zucchini with remaining 1 tablespoon Grapeseed Oil, salt and pepper. Start grilling the chicken, bell pepper, and zucchini. Cook until vegetables are tender and chicken is cooked through. Meanwhile bring the Vegetable Bouillon to a boil. Add the quinoa, reduce heat to a simmer, cover, and cook for 10-15 minutes or until liquid is absorbed and quinoa is tender. Right before serving mash the avocado with lemon juice and remaining ½ teaspoon Garlic Galore and slice the belle pepper into strips. Serve the chicken, bell pepper, and zucchini over quinoa. Top with avocado and walnuts. Top with feta or blue cheese if desired.

Wildtree Product(s):
Natural Grapeseed Oil
Garlic Galore Seasoning Blend
Smoked Mozzarella & Tomato Blend
Vegetable Bouillon Soup Base



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