Honey Balsamic Chicken Quinoa Bowl
Yields: 4 servings
  • 1 pound boneless, skinless chicken breast
  • ¼ cup Pompeian organic balsamic vinegar
  • 2 tablespoons Pompeian Robust Extra Virgin Olive Oil
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • 1 teaspoons dried oregano (or any dried herb)
  • 6 cups assorted vegetables, bite-size
  • 2 cups cooked quinoa
  1. POACH CHICKEN: Put chicken in sauce pan and cover with water. Bring to a boil. Reduce to a simmer, cover and cook for 10 minutes, or until chicken is thoroughly cooked. Carefully remove cooked chicken to a separate bowl and using two forks, shred chicken.
  2. PREPARE DRESSING: In a small bowl, whisk vinegar, oil, honey, garlic and herbs. Pour half of the dressing over shredded chicken.
  3. ASSEMBLE BOWLS: Divide chicken among 4 separate bowls, and to each bowl, add ½ cup quinoa and arrange vegetables. Drizzle remaining dressing over bowls and enjoy!
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2017/05/30/honey-balsamic-chicken-quinoa-bowl-recipe/