Sugar-Free Healthy Protein Power Bowl
Fuel your day with the vibrant and wholesome *Sugar-Free Healthy Protein Power Bowl*, a deliciously balanced dish loaded with nutrients and flavor. Perfect for post-workout recovery or a satisfying lunch, this recipe features fluffy quinoa, pan-seared chicken breast seasoned with cumin, and a medley of sautéed veggies, including tender broccoli florets, crisp red bell peppers, and wilted spinach. Protein-packed chickpeas and creamy avocado slices add richness and texture, while a zesty lemon-parsley dressing ties it all together. Quick to prepare and ideal for meal prep, this sugar-free, nutrient-rich power bowl is as healthy as it is mouthwatering. Enjoy clean eating made easy with this flavorful, high-protein favorite! Ideal keywords: sugar-free power bowl, healthy protein recipes, quinoa chicken meal prep, nutritious lunch ideas.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium chicken breast, boneless and skinless
- 2 tablespoons olive oil
- 1 cup broccoli florets
- 1 medium red bell pepper, sliced
- 2 cups spinach
- 1 cup canned chickpeas, drained and rinsed
- 1 medium avocado, sliced
- 2 tablespoons lemon juice
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon cumin
Instructions
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Set aside to cool slightly.
While the quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the chicken breast with salt, pepper, and cumin. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until cooked through and juices run clear. Once done, remove from heat and let rest for a few minutes before slicing.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the broccoli florets and sliced red bell pepper. Sauté for about 5 minutes, or until the vegetables are tender-crisp. Add the spinach and chickpeas to the skillet, cooking until the spinach is wilted, about 2 minutes.
In a large bowl, combine the cooked quinoa, sautéed vegetables, chickpeas, and sliced chicken. Toss with lemon juice and parsley. Season with additional salt and pepper to taste.
Divide the mixture into serving bowls. Top with slices of avocado and any additional parsley for garnish.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days for meal prep.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 128 mg | 42% | |
| Sodium | 4523 mg | 197% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 16.4 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 412 mg | 32% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2876 mg | 61% | |
*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.
