Ingredients:

  • 1 pound (450 g) boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lime
  • 1 cup (170 g) quinoa, rinsed
  • 2 cups (480 ml) vegetable broth or water
  • 1/2 teaspoon salt
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (150 g) cucumber, diced
  • 1 cup (150 g) bell pepper, diced (any color)
  • 1/4 cup (15 g) fresh parsley or cilantro, chopped
  • Zest and juice of 1 lime for dressing
  • Avocado slices
  • Crumbled feta cheese
  • Sliced jalapeños

Instructions:

  1. In a mixing bowl, combine olive oil, paprika, garlic powder, cumin, salt, black pepper, and lime juice. Add chicken breasts, turning to coat. Let marinate for at least 5 minutes.
  2. In a medium saucepan, combine rinsed quinoa, vegetable broth (or water), and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
  3. Preheat grill pan over medium-high heat. Grill marinated chicken for 6-7 minutes on each side until cooked through and internal temperature reaches 165°F (75°C). Remove and let rest for 5 minutes.
  4. While the chicken rests, chop cherry tomatoes, cucumber, and bell pepper. Toss with lime zest and juice.
  5. Slice the grilled chicken. In serving bowls, layer quinoa, grilled chicken, and chopped vegetables. Top with optional toppings as desired.