Light Summer Dinner Bowl
This light bowl makes dinner satisfying without feeling heavy. It is a clean, fresh, and balanced meal perfect for warm weather.
Equipment
- Oven
- Skillet or grill
Ingredients
- 1 cup grilled chicken sliced
- 1/2 cup quinoa cooked Cook according to package and fluff
- 1/2 cup roasted zucchini Roast at 200°C for 12–15 minutes until tender
- 1/2 cup cherry tomatoes
- 1/4 whole avocado sliced
Dressing
- 1 tbsp olive oil
- 1 tbsp lemon juice
- to taste salt
- to taste pepper
Instructions
- Cook quinoa according to package directions and fluff with a fork.
- Roast zucchini at 200°C for 12 to 15 minutes until it becomes tender.
- Grill or pan-cook the chicken, then slice it.
- Assemble the bowl by placing the quinoa as the base. Arrange the roasted zucchini, cherry tomatoes, sliced avocado, and chicken on top.
- Drizzle the olive oil and lemon juice over the ingredients. Season lightly with salt and pepper.
Notes
Keep the ingredients separated in the bowl for an aesthetic look. You can top the bowl with seeds or fresh herbs before serving.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.