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; 0.25 cup Quinoa; 1 tsp Olive oil; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 1 tbsp Lemon juice; 1 tsp Coconut aminos; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tbsp Tahini

Nutrition

Per serving

564 calories

Protein: 55g; 39% of calories
Carbs: 48g; 34% of calories
Fat: 17g; 28% of calories

Instructions

Prep 10 min · Cook 15 min

In a small saucepan, combine 0.25 cup quinoa with 0.5 cup water; bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed.
While quinoa cooks, dice the chicken breast into 1-inch pieces and season evenly with garlic powder, sea salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat and add the chicken, cooking for 5-6 minutes until golden and cooked through.
Add the broccoli florets, sliced red bell pepper, and sliced zucchini to the skillet with the chicken; sauté for 4-5 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the tahini, lemon juice, and coconut aminos until smooth, adding a teaspoon of water if needed to reach a drizzling consistency.
Fluff the cooked quinoa with a fork and portion it into a bowl, topping it with the sautéed chicken and vegetable mixture.
Drizzle the lemon-tahini sauce over the bowl and serve immediately.

Nutrition

Ingredients

Instructions

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