Ingridients

CHICKEN

• 2 chicken breasts
• 1tbsp olive oil
• 1 tsp paprika
• 1tsp garlic powder
• Salt & pepper for taste

Quinoa

• 1 cup quinoa
• 2 cups of water OR vegetable broth
• salt

The bowl

• 1 avacado (sliced)
• 1 cup cherry tomatoes (halfed)
• 1 cucumber (sliced)
• 1/4 red onion (thinly sliced)
• One hanful of spinach or other greens

Instructions

• Rinse the quinoa under cold water. Cook it in water or broth with a pinch of salt for about 12–15 minutes. Fluff with a fork and set aside.
• Season the chicken with olive oil, paprika, garlic powder, salt, and pepper. Grill or cook in a pan over medium heat for 5–7 minutes per side until fully cooked. Let it rest, then slice.
• Prepare your vegetables by slicing the avocado, cucumber, and onion, and halving the cherry tomatoes.
• Mix the dressing ingredients in a small bowl.
• Assemble your bowl by adding quinoa as the base, topping with grilled chicken and fresh vegetables, and finishing with a drizzle of dressing.