Protein-Packed Chicken and Quinoa Power Bowl

Ingredients

• 1 lb boneless skinless chicken breast, diced
• 1 cup dry quinoa
• 2 cups low-sodium chicken broth
• 2 tbsp olive oil, divided
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• Salt and pepper to taste

Instructions

1. 1

   Cook the quinoa base

   Rinse quinoa under cold water. In a medium saucepan, bring chicken broth to a boil, add quinoa, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed.

2. 2

   Season and sear the chicken

   While quinoa cooks, season diced chicken with paprika, cumin, salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes until golden and cooked through (165°F internal temp).

3. 3

   Sauté the vegetables

   Push chicken to one side of the pan. Add remaining oil, then bell pepper and zucchini. Cook 3-4 minutes until slightly tender. Add garlic and cherry tomatoes, cook 1 more minute.

   

4. 4

   Combine and finish

   Fluff quinoa with a fork and divide among bowls. Top with chicken and vegetable mixture. Drizzle with lime juice and sprinkle with fresh cilantro before serving.

Substitution Ideas

Storage Tips

Store leftovers in the fridge for up to 4 days in airtight containers. Keep quinoa and chicken mixture together, but store lime juice separately and add when reheating. Reheat gently in microwave or stovetop with a splash of broth if needed.