Chicken & quinoa power bowl

Type: Main meal — heavier · Typical slot: Lunch (cold or warm) · Time: 30 min · Lunch-friendly: yes · Batch: yes

Ingredients (4 servings)

• 500g chicken breast
• 200g quinoa (uncooked)
• 1 can (400g) chickpeas, drained
• 1 cucumber, diced
• 200g cherry tomatoes, halved
• 1 red onion, finely sliced
• 100g feta, crumbled
• Handful parsley + mint
• Dressing: 4 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon, 1 garlic clove minced, salt
• Chicken marinade: 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp paprika, 1 tsp oregano, salt

Method

1. Marinate chicken 10+ min. Cook quinoa per package (~15 min).
2. Pan-fry or grill chicken 5 min/side until 74°C internal. Rest, slice.
3. Toss quinoa, chickpeas, cucumber, tomato, onion, herbs, dressing.
4. Portion split: chicken 160g G / 110g Harshitha. Salad: 65/35 favoring G on quinoa, 50/50 vegetables. Feta: 30g G / 20g Harshitha.

Macros (per person, per serving)