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Healthy Chicken and Quinoa Power Bowl - A Simple, Nourishing Meal

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups low-sodium chicken broth (or water)
  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil (for cooking chicken)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1 Persian cucumber, diced
  • 1 small carrot, shredded
  • 1/2 small red onion, thinly sliced
  • 1 avocado, sliced
  • 2 cups baby spinach or arugula
  • 1/4 cup feta cheese, crumbled (optional)
  • 2 tablespoons fresh parsley or cilantro, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated or minced
  • 1/2 teaspoon honey or maple syrup
  • Pinch of red pepper flakes (optional)
  • Salt and black pepper to taste

Method
 

  1. Cook the quinoa. Rinse quinoa under cold water. Add to a saucepan with chicken broth. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
  2. Season the chicken. Pat the chicken dry. Mix smoked paprika, garlic powder, cumin, oregano, salt, and pepper. Rub evenly over both sides of the chicken.
  3. Cook the chicken. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken 5–7 minutes per side, until golden and cooked through (internal temp 165°F/74°C). Rest for 5 minutes, then slice.
  4. Prep the veggies. Halve tomatoes, dice cucumber, shred carrot, slice red onion, and slice avocado. Roughly chop the greens if needed. Chop herbs.
  5. Make the dressing. Whisk olive oil, lemon juice, Dijon, garlic, honey, red pepper flakes, salt, and pepper until emulsified. Taste and adjust acid, salt, or sweetness.
  6. Assemble the bowls. Add a bed of quinoa and greens to each bowl. Top with sliced chicken, tomatoes, cucumber, carrot, and red onion. Add avocado and feta. Sprinkle herbs.
  7. Dress and serve. Drizzle with lemon-garlic dressing. Toss gently right before eating. Add a squeeze of extra lemon if you like it brighter.