Name: Spiced chicken and quinoa bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 2/3 cup water; 3/4 tsp salt; 5 oz boneless skinless chicken breast, sliced into strips; 1 tsp extra virgin olive oil; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/2 tsp black pepper; 1 1/4 medium zucchinis, sliced into half-moons; 1 oz lemon, cut into wedges

Nutrition

Per serving

424 calories

Protein: 42g; 38% of calories
Carbs: 42g; 39% of calories
Fat: 11g; 23% of calories

Instructions

Prep 15 min · Cook 20 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.
While the zucchini roasts, combine the quinoa, water, and a pinch of salt in a small pot. 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 bowl, toss the chicken breast strips with the remaining olive oil, cumin, smoked paprika, garlic powder, black pepper, and a pinch of salt.
Heat a 12-inch 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 the chicken is opaque and cooked through. 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 strips. Serve with lemon wedges on the side.

Nutrition

Ingredients

Instructions

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