Ingredients:

  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) low-sodium chicken broth
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1.5 lbs (680g) boneless, skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) paprika
  • salt and black pepper to taste
  • 2 cups (60g) fresh baby spinach or kale, chopped
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (100g) English cucumber, diced
  • 1/4 cup (40g) red onion, finely diced
  • 3 tbsp (45ml) fresh lemon juice
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 clove garlic, minced

Instructions:

  1. Heat 1 tbsp (15ml) olive oil in a pot over medium heat. Add the rinsed quinoa and toast for 2 minutes until it smells nutty.
  2. Pour in the chicken broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  4. Pat the cubed chicken breast dry with paper towels. Toss in a bowl with garlic powder, oregano, paprika, salt, and pepper.
  5. Heat 2 tbsp (30ml) olive oil in a skillet over medium-high heat until shimmering.
  6. Add chicken in a single layer. Sear for 3-4 minutes per side without moving them until a mahogany crust forms and the center is opaque. Remove from pan immediately.
  7. Whisk together the lemon juice, olive oil, and minced garlic in a small bowl.
  8. Divide the cooked quinoa evenly among 4 containers. Top with the seared chicken, cucumber, tomatoes, and red onion.
  9. Fold in the spinach and drizzle the dressing over each bowl. Seal tightly.