Healthy High Protein Chicken And Avocado Quinoa Bowls
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup uncooked quinoa (rinsed)
- 2 cups water or low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 large ripe avocados (sliced or diced)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red onion (thinly sliced)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- In a medium saucepan, combine the rinsed quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- While the quinoa is cooking, place the chicken pieces in a bowl. Toss with olive oil, garlic powder, smoked paprika, cumin, salt, and black pepper until every piece is evenly coated with the spice mixture.
- Heat a large skillet over medium-high heat. Add the chicken pieces in a single layer. Cook for 6 to 8 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C).
- While the chicken finishes cooking, dice your cucumbers, halve the cherry tomatoes, and slice the red onion. Pit and slice the avocados just before serving to prevent browning.
- Divide the cooked quinoa among four bowls. Top each bowl with a portion of the seared chicken, cucumber, tomatoes, and red onion. Add half an avocado to each bowl.
- Garnish each bowl with fresh cilantro and a squeeze of lime juice. Add an extra drizzle of olive oil or your favorite light dressing if desired.