Chicken and Quinoa Protein Bowl: Easy Recipe (450 kcal)

Ingredients

• 150g chicken breast
• 80g quinoa (dry weight)
• 100g broccoli
• 1/2 avocado
• 50g cherry tomatoes
• Lemon, salt, pepper, olive oil

Step-by-step preparation

1. Quinoa (15 min): Rinse quinoa under cold water. Cook in double the amount of water with a pinch of salt for 15 minutes. Let it rest 5 minutes covered, then fluff with a fork.
2. Chicken (8 min): Slice the breast into strips. Season with salt, pepper, paprika, and garlic powder. Sauté in a pan with a splash of olive oil over medium-high heat until golden outside and juicy inside.
3. Broccoli (5 min): Cut into small florets and steam for 5 minutes. Should remain al dente with a bright green color.
4. Assembly: Place quinoa as the bowl base. Arrange the chicken, broccoli, half an avocado sliced, and halved cherry tomatoes.
5. Dressing: Mix juice of half a lemon, one tablespoon olive oil, salt, and pepper. Drizzle over the bowl.

Nutrition per serving

Meal Prep tips

• Prepare 4–5 servings on Sunday for the entire work week.
• Store quinoa and chicken separately to prevent sogginess.
• Avocado is best sliced fresh to avoid oxidation. Add lemon juice if preparing ahead.
• Store in airtight containers for up to 3 days in the refrigerator.
• Reheat only the chicken and quinoa in the microwave (1.5 min). Broccoli and avocado are better at room temperature.