Name: Spiced chicken breast and quinoa bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 3/4 cup water; 3/4 tsp salt; 5 oz boneless skinless chicken breast, patted dry; 1/2 tsp cumin; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1 tsp extra virgin olive oil; 3.5 oz cucumber, diced; 2/3 cup cherry tomatoes, halved; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

421 calories

Protein: 40g; 38% of calories
Carbs: 41g; 38% of calories
Fat: 12g; 24% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes before fluffing with a fork.
While the quinoa cooks, rub the chicken breast with the cumin, smoked paprika, garlic powder, and half the remaining salt.
Heat half the olive oil in a skillet over medium-high heat. Add the chicken and cook for 6 minutes. Flip and cook for 6 to 7 minutes more until the center is opaque and reaches its safe temperature. Transfer to a board to rest for 5 minutes, then slice. Done when opaque in the center, 165°F.
While the chicken rests, toss the cucumber and cherry tomatoes in a bowl with the remaining olive oil, lemon juice, parsley, and the rest of the salt.
Place the fluffy quinoa in a shallow bowl. Top with the sliced chicken and the vegetable salad.

Nutrition

Ingredients

Instructions

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