High Protein Quinoa and Chicken Bowl
A nutritious and colorful high protein dinner featuring quinoa, grilled chicken, and black beans, dressed with a zesty lime vinaigrette.
Ingredients
Grains and Proteins
- 2 cups cooked quinoa
- 1 lb grilled chicken breast, sliced Cook until no longer pink, about 6-7 minutes per side.
- 1 can black beans, rinsed and drained
Vegetables and Garnishes
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 avocado, cubed
- Fresh cilantro for garnish Optional
Dressing
- 1 juice lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
Cooking Quinoa
- Cook the quinoa according to the package instructions, typically combining it with water, bringing to a boil, and then simmering for about 15 minutes.
Preparing Chicken
- While the quinoa is cooking, grill the chicken breast until it’s no longer pink in the middle, about 6-7 minutes on each side. Then, slice it into strips.
Combining Ingredients
- In a large bowl, combine the cooked quinoa, grilled chicken, black beans, corn, diced red bell pepper, and cubed avocado.
- In a small bowl, whisk together the lime juice, olive oil, cumin, smoked paprika, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss everything together until well mixed. Adjust seasoning as needed.
Serving
- Serve in bowls, garnished with fresh cilantro, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, use freezer-safe containers and let cool completely before freezing.