Power Bowl Chicken and Quinoa Recipe for Weight Management

Ingredients

• 1 cup quinoa, rinsed
• 1.5 lbs boneless chicken breast, cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 2 cups baby spinach
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons pumpkin seeds
• 3 tablespoons lemon juice
• 2 tablespoons tahini
• 1 tablespoon honey

Instructions

1. 1

   Cook the quinoa base

   Bring 2 cups water to boil in a medium saucepan. Add quinoa, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed. Let it sit off heat for 5 minutes, then fluff with a fork.

2. 2

   Season and cook chicken

   While quinoa cooks, toss chicken cubes with 1 tablespoon olive oil, paprika, garlic powder, cumin, salt, and pepper. Heat a large skillet over medium-high heat and cook chicken 6-8 minutes, turning occasionally, until golden and cooked through (internal temp 165°F).

3. 3

   Prep the fresh components

   Dice cucumber, halve cherry tomatoes, and slice red onion. Wash and dry spinach thoroughly. This is where the crunch factor comes in—don't skip the fresh veggies!

   

4. 4

   Make the simple dressing

   Whisk together lemon juice, tahini, honey, and remaining tablespoon olive oil. Add a pinch of salt and pepper. If it seems thick, add 1-2 teaspoons warm water.

5. 5

   Assemble your power bowls

   Divide quinoa among 4 bowls. Top each with cooked chicken, spinach, cucumber, tomatoes, and red onion. Sprinkle with feta and pumpkin seeds, then drizzle with dressing.

Substitution Ideas

Storage Tips

Store components separately in the fridge for up to 4 days. Keep dressing separate and add fresh spinach just before eating to prevent wilting. The cooked chicken and quinoa actually taste better after a day—the flavors meld together nicely.