Ingredients
Scale
- 1 cup quinoa (uncooked)
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 avocado
- 1 cup cherry tomatoes
- 1 cup cucumber
- ½ cup red onion
- ¼ cup feta cheese
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water. Cook according to package instructions (typically 2:1 water to quinoa ratio). Fluff with fork when done and let cool slightly.
- Season chicken breasts with olive oil, smoked paprika, salt, and pepper. Grill or pan-sear for 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes before slicing.
- Dice cucumber, halve cherry tomatoes, and thinly slice red onion. Cut avocado into slices just before assembly to prevent browning.
- Divide quinoa among bowls. Arrange chicken, vegetables, and avocado slices attractively. Sprinkle with feta cheese and drizzle with lemon juice.
Notes
- Meal prep friendly – store components separately
- Vegetarian option: substitute tofu or chickpeas for chicken
- Low-carb version: replace quinoa with cauliflower rice
- Assemble just before eating for best texture
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 525 Kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 85mg