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.
Total Time
Prep Time
20 Mins
Cook Time
25 Mins
Total Time
45 Mins
Nutrition
Calories
780
Total Fat
42
Saturated Fat
5
Cholesterol
74
Sodium
952
Carbohydrates
62
Dietary Fiber
18
Total Sugars
4
Protein
46
Calcium
174
Iron
6
Potassium
1708
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
- 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.