Speedy Quinoa Power Bowl

This bowl is the perfect balance of lean protein, complex carbs, healthy fats, and lots of fibre from the vegetables. The chicken provides high-quality protein, quinoa offers fibre and complex carbs for slow-release energy, and the avocado delivers healthy fats, all of which promote satiety.

Macros

Ingredients

• 120g boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tsp olive oil
• Seasoning for chicken: pinch of salt, black pepper, dried oregano, and garlic powder
• 1/2 cup (90g) dry quinoa, rinsed
• 1 cup (240ml) water or low-sodium chicken broth
• 1 cup chopped spinach or mixed greens
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 medium avocado, sliced
• For the dressing:
• 1 tbsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• A pinch of salt and pepper

Instructions

1. Cook the Quinoa: Place rinsed quinoa and water/broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
2. Cook the Chicken: While the quinoa simmers, heat 1 tsp of olive oil in a non-stick frying pan over medium-high heat. Add the chicken pieces and season with salt, pepper, oregano, and garlic powder. Cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
3. Prep the Veggies & Dressing: While the chicken and quinoa are cooking, chop your tomatoes and cucumber. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper for the dressing.
4. Assemble the Bowl: Place the spinach/mixed greens in the bottom of a bowl. Top with the cooked quinoa, the lemon-herb chicken, cherry tomatoes, and cucumber.
5. Finish and Serve: Add the sliced avocado and drizzle the lemon dressing over everything. Enjoy immediately.