Description
A satisfying, nutritious lunch combining lean chicken with vibrant vegetables, perfect for busy days and picky eaters.
Ingredients
- 1 pound Chicken breast
- 1 cup Quinoa
- 1 can Black beans
- 1 cup Spinach
- 1 cup Cherry tomatoes
- 1 medium Avocado
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Rinse the quinoa under cold water, then combine it with water in a pot. Boil, then reduce heat and simmer until cooked (about 15-20 minutes).
- While the quinoa cooks, season the chicken breast with olive oil, salt, and pepper. Grill or bake until fully cooked (internal temperature of 165°F), roughly 20-25 minutes.
- In a large bowl, combine the cooked quinoa, chopped spinach, black beans, halved cherry tomatoes, and lemon juice. Gently stir until well combined.
- Once the chicken is cooked, let it rest for a few minutes, then slice it into strips.
- On a plate, spoon the quinoa mixture, top with sliced chicken, and finish with avocado slices.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat the quinoa mixture before serving and add fresh avocado just before eating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Grilling/Baking
- Cuisine: American