Serving Size: 1

Ingredients

5–6 oz grilled chicken breast

½ cup cooked quinoa

1–1½ cups roasted vegetables (broccoli, zucchini, bell peppers)

1–2 teaspoons olive oil (for roasting)

Salt & pepper to taste

1 tablespoon tahini or lemon vinaigrette

Optional: ¼ avocado, sliced

Directions

Prepare the Chicken
Season chicken breast with salt, pepper, and any preferred spices (garlic powder, paprika, or Italian seasoning). Grill over medium heat for 5–7 minutes per side, or until fully cooked. Let rest, then slice.

Cook the Quinoa
If not already prepared, cook quinoa according to package instructions (typically 1:2 ratio quinoa to water). Fluff with a fork.

 Roast the Vegetables
Preheat oven to 400°F. Toss vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until tender and slightly caramelized.

 Assemble the Bowl
In a bowl, add quinoa as the base. Top with grilled chicken and roasted vegetables.

 Finish & Serve
Drizzle with tahini or lemon vinaigrette. Add sliced avocado if desired. Serve warm.

Nutritional Facts

Without avocado:

Calories: 450–500

Protein: 40–45g

Carbohydrates: 30g

Fiber: 5g

Fat: 14g

With avocado:

Calories: 550–600

Protein: 40–45g

Carbohydrates: 32g

Fiber: 5g

Fat: 22g