Grilled chicken, avocado, and grains topped with Caesar flavors make a filling, fresh main bowl.
# Components:
→ Grains
01 - 1 cup uncooked quinoa or brown rice
02 - 2 cups water or low-sodium chicken broth
→ Chicken
03 - 2 large boneless, skinless chicken breasts (about 14 oz)
04 - 2 tablespoons olive oil
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried Italian herbs
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Salad and Toppings
09 - 1 large head romaine lettuce, chopped
10 - 1 large ripe avocado, sliced
11 - 1/2 cup shaved Parmesan cheese
12 - 1 cup cherry tomatoes, halved
13 - 1/2 cup croutons
→ Caesar Dressing
14 - 1/3 cup mayonnaise
15 - 2 tablespoons freshly grated Parmesan cheese
16 - 1 tablespoon lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 small garlic clove, minced
19 - 2 anchovy fillets, finely chopped (optional)
20 - 1/4 teaspoon Worcestershire sauce
21 - Salt and pepper, to taste
# Directions:
01 - Rinse quinoa or rice thoroughly under cold running water. Place grains in a saucepan with water or chicken broth. Bring to a boil, reduce to a gentle simmer, cover, and cook until tender—15 minutes for quinoa or 35 minutes for brown rice. Fluff with a fork and set aside.
02 - Preheat grill or grill pan on medium-high. Coat chicken breasts with olive oil, garlic powder, Italian herbs, salt, and black pepper. Grill each breast 5 to 7 minutes per side until fully cooked and internal temperature reaches 165°F. Allow chicken to rest for 5 minutes, then slice thinly.
03 - In a mixing bowl, briskly whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, minced garlic, anchovy fillets (if desired), Worcestershire sauce, and season with salt and pepper until emulsified and smooth.
04 - Divide the cooked grains evenly among four serving bowls. Top with chopped romaine, sliced grilled chicken, fresh avocado, cherry tomatoes, shaved Parmesan, and croutons.
05 - Drizzle Caesar dressing over each bowl just before serving. Gently toss to combine for best flavor.
