Power-Packed Chicken Avocado Quinoa Bowl

🥘 Ingredients

• 1 cup quinoa
• 2 cups water or chicken broth
• 2 grilled chicken breasts, sliced
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy.
2. 2
   While the quinoa is cooking, prepare the grilled chicken if not already done. Slice the chicken breasts into thin strips.
3. 3
   In a large bowl, combine the cooked quinoa, grilled chicken, diced avocado, cherry tomatoes, cucumber, and red onion.
4. 4
   In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
5. 5
   Pour the dressing over the quinoa mixture and toss gently to combine.
6. 6
   Top the bowl with crumbled feta cheese and garnish with fresh parsley.
7. 7
   Serve immediately or refrigerate for later.

📊 Nutritional Information

• Calories: 700 kcal
• Protein: 45g
• Carbohydrates: 60g
• Fat: 30g
• Fiber: 10g
• Vitamin A: 25% of Daily Value
• Vitamin C: 35% of Daily Value
• Calcium: 20% of Daily Value
• Iron: 15% of Daily Value

💡 Cooking Tips

• Rinse quinoa thoroughly to remove its natural bitterness.
• Use chicken broth instead of water for added flavor in your quinoa.
• Prepare and grill the chicken in advance to save time during assembly.
• Dice avocado just before serving to prevent browning.
• Feel free to add your favorite vegetables for extra nutrients and variety.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.