Chicken & quinoa protein bowl
A balanced, filling bowl with grilled chicken, quinoa, crunchy veggies and tahini dressing. Perfect post-workout.
Ingredients
For 1 serving
Instructions
- 1
Rinse the quinoa and cook it in twice its volume of water for 15 minutes.
- 2
Cut the chicken into chunks and season with paprika, salt and pepper.
- 3
Pan-grill the chicken with a drizzle of oil for 7–8 minutes.
- 4
Slice the cucumber into rounds and halve the cherry tomatoes.
- 5
Make the dressing: mix the tahini with the lemon juice and 2 tablespoons of water.
- 6
Build the bowl: quinoa as the base, then chicken, veggies, sliced avocado and chickpeas.
- 7
Drizzle with the tahini dressing and serve immediately.
Tips
- Cook the quinoa ahead of time for express meal prep during the week.
- Swap the chicken for grilled tofu for a vegetarian version.
- Add sesame seeds for extra crunch.
Variations
- Muscle gain version: bump the quinoa up to 180g and add 1 hard-boiled egg.
- Low-carb version: swap the quinoa for a base of leafy greens.
This bowl is a meal prep staple. High in protein and fiber, it keeps you full all afternoon without that heavy feeling. The macros are dialed in for a cutting or maintenance phase.
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