Power-Packed Garlic Chicken & Quinoa Bowl

Instructions

1. 1

   Rinse quinoa in a fine mesh sieve under cold water. Combine quinoa and chicken broth (or water) in a small pot. Bring to a boil, reduce to low, cover and simmer 15 minutes until liquid is absorbed. Fluff with fork and keep covered.

2. 2

   While quinoa cooks, season sliced chicken with smoked paprika, cumin, black pepper, and salt. Add lemon zest and half the minced garlic; toss to coat.

3. 3

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and tent with foil.

4. 4

   In same skillet, add remaining 1 tbsp olive oil and remaining garlic. Sauté 30 seconds until fragrant. Add chopped spinach or kale and cook 1–2 minutes until wilted. Squeeze half the lemon juice into greens, stir.

5. 5

   Slice cooked chicken. Assemble bowls: base of quinoa, top with wilted greens, sliced chicken, avocado slices, and a spoonful of Greek yogurt if using.

6. 6

   Sprinkle with chopped parsley/cilantro and toasted almonds or pumpkin seeds. Drizzle remaining lemon juice and a little olive oil, add red pepper flakes or hot sauce if you like it spicy. Adjust salt to taste.

7. 7

   Eat immediately to refuel those muscles!

8. 8

   Bright citrus and garlic cut through savory paprika-seasoned chicken; creamy avocado and yogurt balance heat and add richness; toasted seeds give a nutty crunch.

9. 9

   ~45–50 g protein from chicken + Greek yogurt/skyr provides fast amino acids for recovery. Quinoa supplies complete plant protein and carbs to replenish glycogen. Healthy fats from olive oil and avocado support hormone recovery and satiety.