Name: Chicken and quinoa bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, sliced into strips; 1/4 cup quinoa; 1/2 cup water; 2.5 oz roasted red peppers, sliced; 2.5 oz cucumber, sliced into rounds; 1 tbsp extra virgin olive oil; 1/2 tsp dried parsley; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

424 calories

Protein: 38g; 35% of calories
Carbs: 28g; 26% of calories
Fat: 19g; 39% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the quinoa, water, half the salt, and the dried parsley. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let it sit covered for 5 minutes.
While the quinoa cooks, season the chicken breast strips with the remaining salt and the black pepper.
Heat the olive oil in a skillet over medium-high heat. Add the chicken strips in a single layer and cook for 4 minutes, flip, and cook for 3 to 4 minutes more until golden brown and cooked through. Done when opaque in the center, 165°F.
Fluff the quinoa with a fork and stir in the roasted red peppers. Transfer to a bowl and top with the seared chicken strips and fresh cucumber slices.

Nutrition

Ingredients

Instructions

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