High-Protein Power Bowl
A nutrient-packed bowl with quinoa, chicken, avocado, and veggies for a protein boost.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 1 cup quinoa
- 2 chicken breasts
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 2 cups baby spinach
- 2 tbsp olive oil
- 1 lemon, juiced
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Nutrition Facts
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Instructions
Cook the quinoa: Rinse quinoa under cold water. Add to a pot with 2 cups of water, bring to a boil, then reduce heat and simmer for 15 minutes. Fluff with a fork.
Season the chicken: Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
Cook the chicken: Heat a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until fully cooked. Let rest for 5 minutes, then slice.
Prepare the veggies: In a large bowl, combine cherry tomatoes, cucumber, red onion, and baby spinach.
Make the dressing: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
Assemble the bowl: Divide quinoa between two bowls. Top with sliced chicken, avocado, and mixed veggies. Drizzle with dressing and serve.
Chef's Tips
- Meal Prep: Cook quinoa and chicken in advance for quick assembly during the week.
- Protein Swap: Substitute chicken with grilled shrimp, tofu, or chickpeas for a vegetarian option.
- Extra Crunch: Add roasted nuts or seeds like almonds or sunflower seeds for texture.
- Dressing Variations: Try tahini, Greek yogurt, or balsamic vinaigrette for different flavors.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
