High Protein Quinoa & Chicken Power Bowl

• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth or water
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 (15 oz) can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and freshly ground black pepper, to taste

Instructions

1. In a medium saucepan, bring chicken broth (or water) to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
2. While quinoa cooks, heat olive oil in a large non-stick skillet over medium-high heat. Add chicken pieces and season with cumin, smoked paprika, garlic powder, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and lightly browned. Remove from heat.
3. Gently stir the black beans, diced red bell pepper, and cherry tomatoes into the cooked quinoa while still warm to slightly soften the veggies and blend flavors.
4. Add the cooked chicken pieces to the quinoa and vegetable mixture and gently toss to combine evenly.
5. Divide the mixture into four bowls. Top each with diced avocado and chopped fresh cilantro.
6. Squeeze fresh lime juice over each bowl just before serving for a bright finish.
7. Optional: Serve with a side of Greek yogurt or a drizzle of hot sauce for extra flavor.

Chef tips

• Rinse quinoa thoroughly under cold water before cooking to remove its natural bitterness and improve texture.
• If you prefer vegetarian, swap chicken for extra firm tofu or roasted chickpeas for a plant-based protein boost.
• Use leftover cooked chicken or rotisserie chicken to cut down cook time even more.
• For added crunch, sprinkle toasted pumpkin seeds or slivered almonds on top before serving.