Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 lb chicken fillet, diced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- Fresh cilantro for garnish
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and water. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until water is absorbed.
- In a skillet, heat olive oil over medium heat.
- Add chicken, garlic powder, paprika, salt, and pepper. Cook until chicken is browned and cooked through.
- In a bowl, layer quinoa, chicken, cherry tomatoes, and avocado.
- Garnish with fresh cilantro.
Notes
- This dish can be served warm or cold.
- Substitute chicken with tofu for a vegetarian option.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Chicken and Quinoa Bowl, Healthy Recipes, Meal Prep