Power-Packed Chicken & Quinoa Bowl — Fast and Furious Gains
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Ingredients
Instructions
- 1
If using dry quinoa, rinse and cook 1/2 cup dry quinoa with 1 cup water (bring to boil, simmer 15 min). Use pre-cooked quinoa to save time.
- 2
Slice chicken breast thinly so it cooks fast. Season with salt, pepper, smoked paprika, and cumin.
- 3
Heat 1 tbsp oil in a skillet over medium-high heat. Add chicken and cook 3–5 minutes per side until golden and cooked through (internal 165°F / 74°C). For tuna, drain and flake; just warm briefly in pan with seasonings.
- 4
In the last 2 minutes, add minced garlic and frozen vegetables (or spinach) to the skillet, stir until heated through. Drizzle 1 tbsp soy sauce and toss.
- 5
Assemble bowl: base of quinoa, top with chicken & veggies, add avocado slices. Dollop Greek yogurt or cottage cheese if using. Finish with a grind of black pepper and hot sauce if you like.
- 6
Serve immediately.
- 7
No chicken? Use 2–3 eggs scrambled or 1 can tuna.
- 8
Need <15 min? Use pre-cooked rotisserie chicken or canned tuna and microwave quinoa.
Backstory: Listen to me — this is the meal that raids your muscles and rebuilds them stronger. Simple, fast, and packed with clean protein and carbs to refill your tanks after a hard session.
