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Roasted Chicken + Strawberry Salsa Bowls Recipe

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 tsp garlic powder
  • 1 Tbsp avocado oil or olive oil
  • 1 cup cooked quinoa
  • Salsa ingredients:
  • 1 cup diced strawberries
  • 1 cup diced crisp cucumber
  • 1/2 small red onion diced very small
  • one small bunch of fresh mint chopped
  • 1 Tbsp high quality balsamic vinegar
  • 1 Tbsp extra virgin olive oil
  • sea salt and pepper to taste

Instructions

  • Preheat oven to 375 degrees f.
  • Place the chicken breasts in a shallow baking dish dish, and sprinkle with sea salt, pepper, garlic powder and 1 Tbsp oil.
  • Roast in the preheated oven for about 20-25 minutes, or until cooked through and tender.
  • Once cooked, remove from the oven
  • cover with foil and let it cool, then dice.
  • For the salsa, gently combine all the salsa ingredients and season with salt and pepper to taste.
  • To assemble the bowls, divide the cooked quinoa evenly between the bowls, cover with diced chicken breast and then strawberry salsa. Garnish with fresh mint and strawberries.
  • Store in the fridge for a max of 3-5 days.