Chicken and quinoa

 

The Recipe

This bowl is packed with protein, healthy fats, and complex carbohydrates. It’s perfect for a nutritious lunch or a meal-prep dinner.

Prep time: 15 mins | Cook time: 20 mins | Servings: 2

Ingredients

• The Base: 1 cup quinoa (rinsed), 2 cups water or vegetable broth.
• The Protein: 2 chicken breasts, seasoned with salt, pepper, and paprika.
• The Fresh Mix: 1 cup cherry tomatoes (halved), 1 large cucumber (diced), 1 avocado (sliced), ½ red onion (finely sliced).
• The Dressing: 3 tbsp olive oil, juice of 1 lemon, 1 tsp honey (or maple syrup), 1 clove minced garlic, salt & pepper to taste.

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Instructions

1. Cook the Quinoa: In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
2. Grill the Chicken: Heat a grill pan or skillet over medium-high heat with a drizzle of oil. Cook the chicken for about 6-7 minutes per side until golden brown and cooked through. Let it rest for 5 minutes, then slice.
3. Prepare the Dressing: Whisk all dressing ingredients in a small bowl until well combined.
4. Assemble: Divide the quinoa into two large bowls. Arrange the grilled chicken, tomatoes, cucumber, onion, and avocado on top.
5. Serve: Drizzle generously with the lemon dressing and garnish with fresh parsley or sesame seeds.