High-Protein Grilled Chicken and Quinoa Power Lunch Bowl

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 lb boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 small red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon water, plus more as needed
• 1 small garlic clove, minced
• Fresh parsley for garnish (optional)

Instructions

1. Cook the quinoa: In a medium saucepan, combine rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
2. Prepare the chicken: In a small bowl, mix 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this marinade evenly over the chicken breasts.
3. Grill the chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill chicken breasts for 5-7 minutes on each side or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
4. Roast the vegetables: Preheat the oven to 425°F (220°C). On a baking sheet, toss diced bell pepper and zucchini with the remaining 1 tablespoon olive oil, salt, and pepper. Roast for 15 minutes until tender. In the last 5 minutes, add the cherry tomatoes to warm lightly.
5. Make the lemon-tahini dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, water, salt, and pepper until smooth and creamy. Add more water if needed to reach desired consistency.
6. Assemble the bowls: Divide cooked quinoa among four bowls. Top each with roasted vegetables, sliced grilled chicken, and a handful of fresh baby spinach.
7. Drizzle each bowl with the lemon-tahini dressing.
8. Garnish with chopped fresh parsley if desired. Serve immediately or refrigerate for meal prep.

Chef tips

• Rinse quinoa well under cold water to remove its natural bitterness.
• If you don't have a grill pan, you can cook the chicken in a skillet over medium-high heat.
• For a vegan version, substitute grilled tofu or tempeh for the chicken and use vegetable broth for quinoa.
• The lemon-tahini dressing can be made ahead and stored in the fridge for up to 3 days.
• To keep the baby spinach fresh and crisp, add it just before serving.