Brita Cooks’ High Protein Power Bowl

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.

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.

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.

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

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.

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