Chicken Quinoa Power Bowl

Main Ingredient: Chicken

Ingredients:

• 400g boneless, skinless chicken breast
• 1 cup quinoa
• 2 cups vegetable broth
• 1 large avocado, sliced
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach leaves
• 2 tbsp olive oil
• 1 lemon
• Salt and pepper to taste
• A pinch of cayenne pepper

Instructions:

1. Rub the chicken breast with 1 tbsp olive oil, salt, pepper, and a pinch of cayenne.
2. Heat a grill pan over medium-high heat and grill the chicken until it’s fully cooked, about 7 minutes on each side. Take it off the heat, let it rest for a few minutes, then slice into thin strips.
3. While the chicken is grilling, rinse the quinoa under cold water, then add it to a saucepan along with the vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and let it simmer until the quinoa is tender and all the liquid is absorbed, about 15-20 minutes. Let it cool for a bit.
4. In a large bowl, combine the grilled chicken, cooked quinoa, sliced avocado, cherry tomatoes, and fresh spinach leaves. Toss everything together with the juice of 1 lemon and the remaining 1 tbsp olive oil.

Nutrition Facts per serving (serves 4):

• Calories: 420
• Protein: 35g
• Fat: 15g
• Carbs: 32g

Plating:

Take a large, shallow bowl and layer the bottom with the spinach leaves. Now scatter the quinoa neatly on top, leaving a little edge of spinach showing. Arrange the warm chicken slices on one side, the cherry tomatoes next to this, and finally the avocado slices next to the tomatoes. The ingredients should be visible separately, providing an array of colors and textures. Drizzle a little of the remaining dressing on top just before serving the bowl, and garnish with a slice of lemon on the side to emphasize freshness.