Chicken Avocado Quinoa Bowl

Instructions

1. 1

   Rinse the quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.

2. 2

   While quinoa is cooking, season the chicken breast with salt and black pepper. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from pan and let rest.

3. 3

   In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic and sliced red onion for 2-3 minutes until fragrant.

4. 4

   Slice the cooked chicken and dice the avocado. Halve the cherry tomatoes.

5. 5

   In a large bowl, combine cooked quinoa, sliced chicken, cherry tomatoes, diced avocado, baby spinach, and sautéed onion and garlic. Drizzle with lemon juice and toss gently to combine.

6. 6

   Serve the quinoa bowl warm, adjusting seasoning with additional salt and black pepper if desired.