Gluten-Free Healthy Protein Power Bowl
Power up your mealtime with the vibrant Gluten-Free Healthy Protein Power Bowl, a wholesome recipe packed with nutrient-rich ingredients and bold flavors. Perfectly cooked quinoa serves as the hearty base, while tender slices of seasoned chicken breast provide a satisfying protein punch. Fresh veggies like cherry tomatoes, cucumber, avocado, and spinach add a refreshing crunch and vital vitamins, complemented by creamy chickpeas for added texture and plant-based protein. A zesty lemon olive oil dressing ties all the elements together, and a sprinkling of crumbled feta cheese delivers a burst of tangy richness. Ready in under an hour and loaded with gluten-free goodness, this dish is ideal for anyone seeking a balanced, healthy meal that's as delicious as it is nourishing. Perfect for meal prep or a quick dinner, this power bowl is sure to energize your day!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 medium, boneless and skinless Chicken breast
- 2 tablespoons Olive oil
- 1 cup, halved Cherry tomatoes
- 1 medium, diced Cucumber
- 1 large, peeled and diced Avocado
- 2 cups, fresh Spinach
- 1 can (15 oz), drained and rinsed Chickpeas
- 2 tablespoons, freshly squeezed Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup, crumbled Feta cheese
Instructions
Rinse the quinoa in a fine mesh strainer under cold running water for about 30 seconds to remove any bitterness from the natural coating.
In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork and set aside.
While the quinoa is cooking, prepare the chicken breast. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the chicken breast with salt and black pepper on both sides.
Place the chicken in the hot skillet and cook for about 7-8 minutes on each side, or until it reaches an internal temperature of 165°F (75°C). Remove from the skillet and let it rest for 5 minutes before slicing into strips.
In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, avocado, spinach, and chickpeas.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, salt, and black pepper. Pour this dressing over the quinoa and vegetable mixture and gently toss to combine.
Divide the quinoa and vegetable mixture among four bowls. Top each bowl with sliced chicken breast and sprinkle with crumbled feta cheese.
Serve immediately and enjoy your Gluten-Free Healthy Protein Power Bowl!
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 3757 mg | 163% | |
| Total Carbohydrate | 243.4 g | 89% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 30.0 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 753 mg | 58% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3712 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
