Lunch, 25 min
Lemon chicken quinoa bowl
A lunch you can pack the night before: lemony chicken, quinoa and crunchy vegetables.
Nutrition per serving
452 kcal per serving
- Protein40 g
- Carbs46 g
- Fat12 g
- Fibre8 g
Ingredients
- 260 g (9.2 oz) chicken breast
- 100 g (3.5 oz) dry quinoa
- 200 g (7.1 oz) broccoli
- 120 g (4.2 oz) bell peppers
- 120 g (4.2 oz) cucumber
- 10 g olive oil
- 20 g lemon juice
- 5 g garlic
- paprika, salt and pepper
Method
- Rinse the quinoa and simmer it in twice its volume of water for 15 minutes.
- Season the chicken with paprika, salt and pepper and cook in half the oil, 6 minutes per side.
- Steam the broccoli for 4 minutes; dice the pepper and cucumber.
- Whisk the rest of the oil with lemon juice and grated garlic.
- Divide everything into two bowls, slice the chicken on top and dress.
Values are approximate and based on standard nutrition tables.