Nourishing Chicken & Quinoa Bowls

Flavorful chicken served over a base of fluffy quinoa and black beans, with fresh vegetables and a light lemon-herb dressing for a complete, healthy meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $3.59/serving

Dietary

• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber
• Nut-Free
• Soy-Free
• Gluten-Free
• Dairy-Free

Tags

• quick
• healthy
• savory
• fresh
• stir-fry

Ingredients

• 1 tablespoon olive oil
• 12 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper
• 1.5 cup quinoa (cooked)
• 1.5 cup black beans (rinsed and drained)
• 1.5 cup mixed greens
• 0.5 cup cucumber (chopped)
• 0.5 cup bell pepper (chopped, any color)
• 0.5 avocado (diced)
• 2 tablespoon lemon juice
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breast pieces, garlic powder, and 1/4 teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until chicken is cooked through.
2. While the chicken cooks, prepare the quinoa according to package directions if not already cooked. Rinse and drain the black beans.
3. In three separate bowls, divide the cooked quinoa and black beans evenly.
4. Top each bowl with cooked chicken, mixed greens, chopped cucumber, chopped bell pepper, and diced avocado.
5. In a small bowl, whisk together the lemon juice and fresh parsley. Drizzle the dressing over each bowl before serving.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Keep the dressing separate until ready to serve.

Nutrition (per serving)

• Calories: 485
• Protein: 43.1 g
• Carbohydrates: 44.5 g
• Fat: 17.5 g
• Fiber: 15.3 g
• Sodium: 135 mg
• Saturated Fat: 2.5 g
• Sugar: 2.8 g
• Cholesterol: 95 mg