Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized cubes
- 1 cup dry quinoa (rinsed thoroughly)
- 2 cups chicken broth or water
- 2 large ripe avocados, sliced or diced
- 2 cups cherry tomatoes, halved
- 4 cups fresh baby spinach or kale
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- For the Dressing: 3 tablespoons olive oil, juice of 1 lime, 1 teaspoon honey, and a pinch of cumin.
Instructions
- Step 1: Prepare the Quinoa Combine the rinsed quinoa and chicken broth in a medium saucepan. Bring the liquid to a boil over high heat, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15 minutes, or until the liquid is fully absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork. This ensures the quinoa stays light and airy rather than mushy.
- Step 2: Season and Cook the Chicken While the quinoa simmers, toss the cubed chicken breast in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 6 to 8 minutes, turning occasionally, until the pieces are golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).
- Step 3: Assemble and Dress the Bowls In four large bowls, create a base by dividing the fresh spinach and cooked quinoa equally. Top each bowl with the cooked chicken, halved cherry tomatoes, sliced red onion, and half an avocado. Whisk the dressing ingredients together in a small jar and drizzle generously over each bowl. Serve immediately or pack into airtight containers for later.
- Cook Time: 30 minutes