Terminator Chicken Power Bowl

Instructions

1. 1

   Marinate chicken: In a bowl, combine chicken strips, 1 tbsp olive oil, minced garlic, smoked paprika, cumin, chili powder, onion powder, salt, and pepper. Toss and let sit 10–15 minutes (or up to 2 hours in fridge).

2. 2

   Cook quinoa: If not already cooked, cook 1/3 cup dry quinoa per package instructions (~15 min). Fluff and set aside.

3. 3

   Sear chicken: Heat a skillet over medium-high heat. Add 1 tbsp olive oil. Sear chicken strips 3–4 minutes per side until golden and internal temp reaches 165°F (74°C). Remove and rest 3 minutes.

4. 4

   Sauté veg: In same skillet, add bell pepper and red onion. Sauté 4–5 minutes until softened. Add spinach/kale and cook until wilted. Stir in black beans just to heat through.

5. 5

   Assemble bowl: Divide quinoa into bowls. Top with vegetable–bean mix, then arrange sliced chicken on top. Add avocado, a dollop of Greek yogurt mixed with lime juice and cilantro if using, and sprinkle pumpkin seeds or almonds.

6. 6

   Finish: Squeeze extra lime over bowl, adjust salt/pepper, and serve immediately.

7. 7

   Smoky, savory spices with bright citrus lift from lime and creamy cooling from Greek yogurt and avocado.

8. 8

   Approx 40–45 g protein per serving (depends on chicken weight). Quinoa and black beans add complex carbs and additional protein/fiber to support recovery and sustained energy. Healthy fats from olive oil and avocado support hormone production and joint health.