Name: Chicken and chickpea quinoa bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa, rinsed; 1/2 cup water; 6 oz boneless skinless chicken breast, cut into 3/4-inch cubes; 1/3 cup canned chickpeas, drained and rinsed; 2 tsp extra virgin olive oil; 1 1/2 tsp dried oregano; 1/4 tsp garlic powder; 1/2 tsp salt; 2 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 1 tbsp lemon juice

Nutrition

Per serving

546 calories

Protein: 51g; 37% of calories
Carbs: 49g; 35% of calories
Fat: 17g; 28% of calories

Instructions

Prep 15 min · Cook 15 min

Combine the quinoa and water in a small saucepan over high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes until all the liquid is absorbed.
While the quinoa cooks, toss the cubed chicken and chickpeas in a small bowl with the dried oregano, garlic powder, and half the salt.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and chickpeas in a single layer. Cook, stirring occasionally, until the chicken is browned and no longer pink inside. Done when 165°F.
Fluff the quinoa with a fork and place it in a bowl. Top with the seared chicken and chickpea mixture, diced cucumber, and cherry tomatoes. Finish by drizzling with lemon juice and the rest of the salt.

Nutrition

Ingredients

Instructions

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