Name: Spiced chicken and quinoa bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 1/2 cup water; 6 oz boneless skinless chicken breast, cut into strips; 1 tsp cumin; 3/4 tsp smoked paprika; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

424 calories

Protein: 43g; 39% of calories
Carbs: 32g; 29% of calories
Fat: 15g; 32% of calories

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the quinoa cooks, toss the chicken strips in a bowl with the cumin, smoked paprika, half the remaining salt, and the black pepper until evenly coated.
Heat a skillet over medium high heat and lightly coat with a drizzle of the oil. Add the chicken strips and cook for 4 minutes, flip, and cook for 3 to 4 minutes more until the centers are opaque. Done when opaque in the center, 165°F.
In a small jar or bowl, whisk together the lemon juice, the rest of the olive oil, and the remaining salt.
Fluff the quinoa with a fork and stir in the cucumber, tomatoes, and parsley. Transfer to a bowl, top with the chicken strips, and drizzle the lemon dressing over everything.

Nutrition

Ingredients

Instructions

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