Ingredients
4 boneless, skinless chicken breasts (5oz each)
1 cup uncooked quinoa, rinsed
4 cups mixed greens (spinach, kale, arugula)
1 cup cherry tomatoes, halved
1 cucumber, sliced
2 avocados, sliced
2 lemons (juice and zest from 1, sliced for garnish)
3 tbsp olive oil
3 garlic cloves, minced
1 tbsp dried herbs (oregano, thyme, basil)
Salt and pepper to taste
Instructions
Preheat grill or pan to 400°F
Whisk marinade: Combine 1 tbsp lemon juice, 1 tbsp olive oil, garlic, herbs, salt, and pepper
Marinate chicken for 15 minutes
Cook chicken: Sear on both sides (4-5 minutes each), until internal temperature reaches 165°F
Meanwhile, cook quinoa in 2 cups water, seasoned with lemon zest and 1 tbsp olive oil
Chop grilled chicken into bite-sized pieces
Assemble bowls by layering greens, quinoa, chicken, tomatoes, cucumber, and avocado
Toss quinoa with remaining olive oil for a dressy finish
Garnish with lemon slices and herbs
Notes
Meal prep: Store components separately for up to 3 days
Vegetable swap: Use bell peppers or roasted sweet potatoes for a heartier bowl
Dressing option: Drizzle quinoa with a squeeze of fresh lemon juice for extra zest
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Modern American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 100mg
- Fat: 29g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 100mg