Name: Chicken and Quinoa Bowl with Zucchini and Avocado
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup quinoa; 1 cup zucchini; 0.25 whole avocado; 0.5 cup tomato; 1 tsp olive oil; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Nutrition

Per serving

491 calories

Protein: 41g; 33% of calories
Carbs: 43g; 34% of calories
Fat: 18g; 33% of calories

Instructions

Prep 10 min · Cook 20 min

Rinse the quinoa under cold water, then combine with 0.5 cup water in a small pot; bring to a boil, then reduce heat and simmer covered for 15 minutes.
Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.
Heat the olive oil in a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until golden and the internal temperature reaches 165°F.
Remove the chicken from the pan to rest, then add the diced zucchini to the same skillet and sauté for 3 to 4 minutes until tender-crisp.
Fluff the cooked quinoa with a fork and place it in a serving bowl.
Slice the rested chicken and arrange it over the quinoa along with the sautéed zucchini, diced tomatoes, and fresh avocado slices.
Drizzle the entire bowl with fresh lemon juice just before serving.

Nutrition

Ingredients

Instructions

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