Ingredients (Serves 2–3):
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & pepper to taste
- Optional: squeeze of lemon juice
For the Quinoa:
- 1 cup quinoa
- 2 cups water or chicken broth
- Pinch of salt
Bowl Toppings:
- 1 cup baby spinach or kale
- 1/2 cup shredded carrots
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, sliced
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 cup hummus or tzatziki (optional)
- Optional: red onion slices, cucumber, roasted sweet potato, or edamame
Dressing (Simple Lemon Vinaigrette):
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt & pepper to taste
Instructions:
1. Cook the Quinoa
- Rinse quinoa under cold water.
- Bring 2 cups of water or broth to a boil.
- Add quinoa and a pinch of salt.
- Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
- Fluff with a fork and set aside.
2. Cook the Chicken
- Rub chicken with olive oil and seasonings.
- Grill or pan-cook over medium heat for 5–7 minutes per side, until internal temp reaches 165°F.
- Rest for 5 minutes, then slice.
3. Make the Dressing
- Whisk all vinaigrette ingredients in a small bowl or shake in a jar.
4. Assemble the Bowls
- In each bowl, start with a scoop of quinoa.
- Arrange spinach, carrots, tomatoes, and other toppings around the bowl.
- Add sliced chicken.
- Drizzle with lemon vinaigrette and top with feta or hummus if using.
