Chicken Buddha Bowls with Ginger-Soy Vinaig&tie 93

Ingredience

Ingredients: -

For the Quinoa: -

1 cup quinoa -

2 cups water -

1/4 teaspoon salt -

For the Chicken: -

1 pound boneless, skinless chicken breasts or thighs -

1 tablespoon olive oil -

1 teaspoon garlic powder -

1/2 teaspoon onion powder

- 1/4 teaspoon salt

- 1/8 teaspoon black pepper

- For the Vegetables:

- 1 cup broccoli florets -

1/2 cup bell peppers any color, chopped

- 1/4 cup chopped red onion -

For the Ginger-Soy Vinaigrette:

- 1/4 cup soy sauce

- 2 tablespoons rice vinegar -

1 tablespoon fresh ginger, grated

- 1 tablespoon honey -

1 clove garlic, minced -

1/4 teaspoon sesame oil -

1/8 teaspoon red pepper flakes optional

Pokyny

1. Cook the Quinoa: Rinse the quinoa in a fine-mesh sieve. In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.

2. Grill the Chicken: Preheat grill to medium-high heat. Season the chicken with garlic powder, onion powder, salt, and pepper. Grill the chicken for 5-7 minutes per side, or until cooked through. Let the chicken rest for 5 minutes before slicing.

3. Roast the Vegetables: Preheat oven to 400F 200C. Toss the broccoli and bell peppers with olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender-crisp.

4. Make the Ginger-Soy Vinaigrette: In a small bowl, whisk together soy sauce, rice vinegar, ginger, honey, garlic, sesame oil, and red pepper flakes if using.

5. Assemble the Boula: Divide the caoked quinoa