Protein-Packed Quinoa Bowl

A vibrant bowl of quinoa layered with grilled chicken and seasonal vegetables, finished with a tangy lemon-tahini dressing for balanced nutrition.

Cuisine: American

Category: Chicken

Prep: 20 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 2, boneless skinless (6 oz each) chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup broccoli florets
• 1 cup, sliced bell peppers
• 1/2 cup, halved cherry tomatoes
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey

Instructions

1. Step 1: Cook quinoa: Combine 1 cup rinsed quinoa and 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
2. Step 2: Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear chicken for 6-7 minutes per side until golden and cooked through (165°F internal temperature).
3. Step 3: Steam broccoli florets for 5 minutes until crisp-tender. Toss with 1 cup sliced bell peppers and 1/2 cup halved cherry tomatoes.
4. Step 4: Whisk 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp honey, and 1 tbsp water in a small bowl until smooth.
5. Step 5: In a large bowl, combine cooked quinoa, steamed vegetables, and sliced chicken. Drizzle with tahini dressing and toss to coat evenly.