NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

4 tbsp dry quinoa

0.25 cup water

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp cayenne pepper

0.13 tsp sea salt

0.13 tsp black pepper

0.5 cup red bell pepper

0.25 cup red onion

1 tbsp lime juice

1 tbsp fresh cilantro

1 cup baby spinach

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, chili powder, cayenne pepper, sea salt, and black pepper to create a spicy marinade.

• 2

  Coat the chicken breast thoroughly with the marinade and let it sit for 20 minutes to absorb the flavors.

• 3

  Combine the dry quinoa and water in a small saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.

• 4

  Preheat your grill to medium-high heat and grill the marinated chicken for 6-7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

• 5

  While the chicken cooks, grill the sliced red bell peppers and red onions until they are tender and show charred grill marks.

• 6

  Assemble the bowl by layering the baby spinach and cooked quinoa, then topping with the sliced grilled chicken and charred vegetables.

• 7

  Garnish with fresh cilantro and a squeeze of lime juice before serving.