High-Protein Power Bowl: Your Go-To Recipe for a Healthy Nutrition Plan

Ingredients

• 1 cup quinoa, uncooked
• 8 oz chicken breast, diced
• 4 large eggs
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup Greek yogurt, plain
• 2 medium avocados, sliced
• 2 cups baby spinach
• 1/2 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp hemp seeds
• 1/4 cup pumpkin seeds

Instructions

1. 1

   Cook the quinoa base

   Rinse quinoa and cook according to package directions (about 15 minutes). This whole grain adds 8g protein per cup—way more than rice.

2. 2

   Season and cook chicken

   While quinoa cooks, season diced chicken with garlic powder, cumin, salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and cook chicken 6-8 minutes until done.

3. 3

   Prepare the eggs

   In the same pan, scramble or fry the eggs to your liking. I prefer them slightly runny so the yolk acts as a natural sauce for the bowl.

   

4. 4

   Warm the beans

   Add black beans to the pan with remaining olive oil. Heat for 2-3 minutes and season with cumin, salt and pepper. These little guys pack 15g protein per cup.

5. 5

   Assemble your power bowls

   Divide quinoa among 4 bowls. Top each with chicken, eggs, black beans, spinach, tomatoes, and avocado slices. Add a dollop of Greek yogurt and sprinkle with hemp seeds and pumpkin seeds.

Substitution Ideas

Storage Tips

Store components separately for up to 4 days. Keep cooked quinoa and chicken in the fridge, but add fresh ingredients like avocado and yogurt when serving. The eggs are best made fresh, but hard-boiled eggs work great for meal prep too.