Chicken & Quinoa Power Bowl
A lean lunch bowl built for protein and slow-release energy: griddled chicken, fluffy quinoa and a lemony yoghurt dressing.
Best for high protein · meal prep · steady energy
This is my go-to meal-prep lunch — it holds up in the fridge for a couple of days and hits nearly 40 g of protein without feeling heavy. The quinoa gives you complete protein and steady carbs, so there's no 3 p.m. slump.
Ingredients
- 250 g chicken breast , 2 fillets
- 90 g quinoa , dry weight
- 120 g cucumber , diced
- 120 g cherry tomatoes , halved
- 80 g Greek yoghurt 2% fat , for the dressing
- 10 ml olive oil
- 0.5 lemon , juiced not scaled
- to taste fine sea salt not scaled
Instructions
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1
Rinse the quinoa, then simmer in twice its volume of water for 12–15 minutes until the grains uncoil and the water is absorbed. Fluff and cool slightly.
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2
Meanwhile, butterfly the chicken breasts to an even thickness, season, and griddle over medium-high heat for 4–5 minutes a side until cooked through. Rest for 3 minutes, then slice.
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3
Whisk the yoghurt with the lemon juice, olive oil, a pinch of salt and a splash of water to make a pourable dressing.
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4
Divide the quinoa between two bowls, top with cucumber, tomatoes and sliced chicken, and spoon over the dressing.