Name: Chicken and Veggie Power Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp lemon juice; 1 tsp tahini

Nutrition

Per serving

557 calories

Protein: 55g; 38% of calories
Carbs: 40g; 28% of calories
Fat: 22g; 34% of calories

Instructions

Prep 10 min · Cook 15 min

Cut the chicken breast into 1-inch bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
Remove the chicken from the pan and set aside on a plate.
Add the broccoli florets, chopped bell pepper, and sliced zucchini to the same skillet, adding a splash of water if needed to steam.
Sauté the vegetables for 4-5 minutes until they are tender-crisp and slightly charred.
In a small bowl, whisk together the lemon juice and tahini until the dressing is smooth and creamy.
Assemble the bowl by placing the warm cooked quinoa at the base, topping with the cooked chicken and vegetables, and drizzling the lemon-tahini sauce over the top.

Nutrition

Ingredients

Instructions

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