Chicken and Quinoa Bowl
A nourishing bowl filled with lean protein from chicken, complete protein from quinoa and black beans, and bright greens from spinach, perfect for quick meals and meal prep.
Ingredients
Chicken & Quinoa Base
- 500 g Chicken breast About 2 medium breasts
- 1 cup Quinoa Rinsed
- 1 can Black beans Drained and rinsed
- 2 cups Spinach Packed
Cooking Essentials
- 2 tablespoons Olive oil Divided use
- 2 cloves Garlic Minced
- Salt To taste
- Pepper To taste
- 1 tablespoon Lemon juice
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly oil a baking dish.
- Pat the chicken dry. Season both sides with salt, pepper, and lemon juice.
- Place the chicken in the baking dish and drizzle with 1 tablespoon olive oil.
Cooking Chicken and Quinoa
- Bake for 25–30 minutes, until the internal temperature reaches 165°F (74°C). Remove and let rest 5–10 minutes before slicing.
- While the chicken bakes, rinse the quinoa under cold water. Cook according to package instructions (generally 1 cup quinoa to 2 cups water, simmer 15 minutes).
Sauté Spinach
- Heat the remaining tablespoon of olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add the spinach and cook, tossing, until just wilted (about 1–2 minutes). Season lightly with salt and pepper.
Assembly
- In a bowl, combine cooked quinoa, drained black beans, and sautéed spinach. Taste and adjust seasoning with salt, pepper, or a squeeze more lemon if needed.
- Slice the rested chicken and arrange over the quinoa mixture. Serve warm.
Notes
Great for meal prep; stores well in the fridge for up to 3-4 days. Portion into airtight containers for grab-and-go lunches.