Ingredients
4 large eggs, whipped
4 oz grilled chicken breast
1/2 cup cooked quinoa
1/2 cup canned black beans (drained)
2 tbsp salsa (mild or medium)
1/2 medium avocado, sliced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 tbsp olive oil
1 tbsp chopped fresh cilantro (optional)
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp smoked paprika
Salt and pepper to taste
Instructions
Heat oven to 350°F. Toss quinoa with 1/2 tsp cumin, 1/4 tsp chili powder, 1/8 tsp paprika, salt, and pepper. Spread on a baking sheet and toast for 10 minutes.
In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper; sauté until tender (5 minutes). Set aside.
Whisk eggs in a bowl with 1/4 tsp remaining cumin, 1/8 tsp chili powder, paprika, salt, and pepper. Cook in a nonstick skillet until scrambled (4-5 minutes). Set aside.
Grill chicken until fully cooked (5-7 minutes per side). Dice into small pieces.
Assemble bowls: Layer cooked quinoa, scrambled eggs, chicken, black beans, sautéed veggies, and salsa. Top with avocado and cilantro.
Notes
Customize with spinach, corn, or fajita veggies
Use 1/4 tsp liquid smoke for smoky flavor
Meal-prep 2-3 days in advance in airtight containers
For vegetarian version, substitute chicken with 1/2 cup scrambled tofu
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Stir-fry+Baking
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 42g
- Cholesterol: 270mg