Name: Spiced chicken and quinoa bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, sliced into strips; 1/4 cup quinoa; 1/2 cup water; 3/4 medium zucchini, sliced into half-moons; 1 1/2 tsp olive oil; 1 oz lemon, cut into wedges; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground cumin; 1/2 tsp smoked paprika

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the zucchini with half the olive oil and a pinch of salt. Roast for 20 minutes until tender and browned at the edges.
While the zucchini roasts, rinse the quinoa in a fine-mesh sieve. In a small pot, combine the quinoa, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
In a small bowl, mix the cumin, smoked paprika, black pepper, and the remaining salt. Toss the chicken strips in the spice blend until evenly coated.
Heat the remaining olive oil in a 12-inch skillet over medium-high heat. Add the chicken strips in a single layer and cook for 3 minutes, flip, and cook for 3 minutes more until opaque in the center. Done when opaque in the center, 165°F.
Fluff the quinoa with a fork and place it in a bowl. Top with the roasted zucchini and the spiced chicken. Serve with lemon wedges for squeezing over the top.

Nutrition

Ingredients

Instructions

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