Grilled Chicken & Quinoa Power Bowl

🥘 Ingredients

• 100g boneless, skinless chicken breast
• 1/2 cup quinoa
• 1 cup water or low-sodium chicken broth
• 1 cup mixed greens (spinach, arugula, kale)
• 1/2 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cucumber, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water. In a saucepan, bring 1 cup of water or chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
2. 2
   Preheat the grill or a skillet over medium heat. Season the chicken breast with salt, pepper, garlic powder, and paprika.
3. 3
   Grill or cook the chicken for 6-7 minutes on each side, or until fully cooked and no longer pink inside. Let it rest for a few minutes before slicing.
4. 4
   In a large bowl, combine mixed greens, cherry tomatoes, and cucumber.
5. 5
   Add the cooked quinoa and sliced avocado to the bowl.
6. 6
   Top the salad with the grilled chicken slices.
7. 7
   In a small bowl, whisk together olive oil and lemon juice. Drizzle the dressing over the bowl.
8. 8
   Gently toss all ingredients together and serve immediately.

📊 Nutritional Information

• Calories: 400 kcal
• Protein: 35g
• Carbohydrates: thirty-two grams
• Fats: fifteen grams
• Fiber: eight grams
• Sodium: 500mg

💡 Cooking Tips

• Ensure the chicken is cooked thoroughly by using a meat thermometer; it should reach an internal temperature of 75°C (165°F).
• Rinse the quinoa well before cooking to remove its natural bitter coating, called saponin.
• For added flavor, marinate the chicken in lemon juice and herbs for 30 minutes before grilling.
• Prepare all ingredients ahead of time to assemble the bowl quickly and maintain freshness.
• Store any leftovers in an airtight container in the refrigerator for up to two days.