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Smoky Garlic Grilled Chicken Veggie Bowl


2 Cups cooked quinoa

2 bell peppers, sliced

2 zucchini, sliced into rounds

1 Cup cherry tomatoes, cut in half

1 avocado, sliced

¼ Cup chopped parsley

1 ½ lb boneless skinless chicken breasts

¼ Cup olive oil

1 1/2 Tbsp Kinder’s The Blend Seasoning

Yogurt Sauce:

¾ tsp Kinder’s Smoky Garlic & Sea Salt

¼ Cup plain Greek Yogurt

2 Tbsp tahini sauce

1 Tbsp Olive Oil

½ Tbsp lemon juice

2 Tbsp water


Step 1

Make the yogurt sauce. Combine all ingredients and stir together. Place into fridge until ready to serve. This can be made up to 1 day ahead.

Step 2

In a large bowl or resealable plastic bag- combine chicken breasts, 2 Tablespoons olive oil and 1 Tbsp The Blend Seasoning.

Step 3

Toss to coat thoroughly. This can be done up to several hours ahead. Store chicken in refrigerator until 20 minutes prior to cooking.

Step 4

Cut the bell peppers in half and combine with sliced zucchini. Coat with remaining olive oil and ½ Tbsp Kinder’s The Blend Seasoning.

Step 5

Preheat the grill to medium high heat.

Step 6

Grill the chicken for about 4-5 minutes per side, until chicken is cooked through. Internal temperature will be 165°F. Remove from grill and let rest at least 5 minutes.

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