Ingredients
Chicken Breast, 1.5 lbs (boneless skinless), cut into 1-inch cubes
Quinoa, 1 cup (dry), rinsed
Cucumber, 1 medium (diced, English preferred)
Cherry Tomatoes, 1 pint (halved)
Avocado, 2 medium (diced)
Lemon, 2 (zested and juiced)
Olive Oil, 1/4 cup
Garlic, 3 cloves (minced)
Salt, to taste
Black Pepper, to taste
Ground Cumin, 1 tsp
Fresh Parsley, 1/4 cup (chopped)
Instructions
Marinate chicken in 2 tbsp olive oil, salt, pepper, cumin, and 1 tsp lemon juice for 15 minutes
Cook quinoa in 2 cups boiling water until fluffy (15 minutes)
Grill chicken over medium heat until fully cooked (10-12 minutes)
Prepare vegetables: toss cucumber, cherry tomatoes, avocado, and remaining 2 tbsp olive oil with half the lemon zest and juice
Divide cooked quinoa among 4 bowls
Top each bowl with grilled chicken and herb salad
Drizzle with remaining lemon juice and garnish with parsley
Notes
Substitute turkey breast for chicken
Use zucchini instead of cucumber if preferred
Meal prep components separately for longest freshness
Adjust vegetable portions based on seasonality
Lemon dressing keeps up to 2 days in fridge
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Grilling, Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Balanced (not a single diet type)
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 3g
- Carbohydrates: 51g
- Fiber: 8g
- Protein: 48g
- Cholesterol: 90mg