Description
A high-protein meal perfect for burning fat and building muscle, made with chicken, quinoa, and colorful vegetables.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breast
- 1 cup quinoa
- 1 cup broccoli florets
- 1 bell pepper, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Start by cooking the quinoa. Rinse 1 cup of quinoa under running water. In a medium-sized pot, combine the rinsed quinoa and 2 cups of water. Bring it to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes or until all water is absorbed. Fluff with a fork and set aside.
- While the quinoa cooks, prepare the chicken. Cut the chicken breast into cubes. In a large pan, heat the olive oil over medium heat. Add the chicken cubes to the pan.
- Season the chicken with garlic powder, onion powder, paprika, salt, and pepper. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- Add the broccoli florets and diced bell pepper to the pan with the chicken. Cook for an additional 5 minutes until the vegetables are tender but still crisp.
- Serve the cooked chicken and vegetable mixture over a bed of quinoa. Garnish with fresh parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg