Brita Cooks’ High Protein Power Bowl

Brita Cooks’ High Protein Power Bowl

DESCRIPTION

This fresh and hearty quinoa bowl is packed with juicy chicken, crisp veggies, chickpeas and crunchy California walnuts, all tied together with a zesty garlic lemon yogurt sauce. Great for meal prep or as an easy, satisfying weeknight dinner.

See full post here ».

Total Time
45 Mins
Serves
4
Serving Size
1/4 of recipe
Meal
Dinner Lunch
Course
Main

Total Time

Prep Time
20 Mins
Cook Time
25 Mins
Total Time
45 Mins

Nutrition

Calories
780 cal
Total Fat
42 g
Saturated Fat
5 g
Cholesterol
74 mg
Sodium
952 mg
Carbohydrates
62 g
Dietary Fiber
18 g
Total Sugars
4 g
Protein
46 g
Calcium
174 mg
Iron
6 mg
Potassium
1708 mg

Ingredients

  • 1 cup quinoa

  • 1 can chickpeas

  • 2 chicken breast, chopped

  • 1 cup cherry tomatoes

  • 1 cup cucumbers, chopped

  • 1 cup roasted red peppers, chopped

  • 1⁄2 red onion, sliced

  • fresh herbs

  • 1 cup California walnuts

  • 2 avocados, chopped

  • 1⁄2 cup Greek yogurt

  • 1 lemon + zest

  • 2 cloves garlic, chopped

  • Salt, pepper

  • Herbs

Preparation

  1. Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until tender. Fluff with a fork and set aside.

  2. Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Add chicken and sear for 5–6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Remove from heat, let rest for 5 minutes, then chop into bite-sized pieces.

  3. In a small bowl, whisk together Greek yogurt, lemon juice and zest, garlic, herbs, salt, and pepper. Adjust consistency with a splash of water if desired. Set aside.

  4. While quinoa and chicken are cooking, chop cherry tomatoes, cucumber, roasted red peppers, onion, avocado, and fresh herbs.

  5. Divide cooked quinoa evenly into 4 bowls. Top each with chicken, chickpeas, tomatoes, cucumber, roasted red peppers, onion, avocado, and ¼ cup California walnuts. Drizzle generously with garlic lemon yogurt sauce.

  6. Garnish with additional herbs and a sprinkle of black pepper. Serve immediately.