Chicken Quinoa Bowl with Vegetables
Colorful, balanced, and packed with protein – the perfect GLP-1 lunch bowl.
Ingredients
- 120 g Chicken breast
- 50 g (dry) Quinoa
- 80 g Broccoli
- 5 pieces Cherry tomatoes
- ¼ piece Avocado
- 1 tsp Olive oil
- 1 tsp Lemon juice
- to taste Salt, pepper, paprika
Method
- Cook quinoa according to package instructions (about 15 min.), drain.
- Season chicken breast with salt, pepper, and paprika.
- Pan-fry in olive oil over medium heat for 5-6 min. per side.
- Cut broccoli into florets and blanch in salted water for 3-4 min. until al dente.
- Slice the chicken.
- Place quinoa in a bowl, arrange chicken, broccoli, halved tomatoes, and avocado on top.
- Drizzle with lemon juice.
GLP-1 tip: The bowl format is ideal on GLP-1: You can see all components individually and start with the protein. Quinoa is one of the few plant foods with all essential amino acids. Leftovers keep in the fridge for 2 days.
Nutrition per serving
| kcal | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 420 | 38 g | 32 g | 14 g | 7 g |
Variations
- Salmon: Swap chicken for 120 g salmon fillet (more omega-3)
- Vegan: Swap chicken for 100 g tofu + 50 g edamame
- Mediterranean: Couscous instead of quinoa, add feta + olives
- Low Carb: Replace quinoa with cauliflower rice
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Nutrition values are estimates. If you have intolerances or medical conditions, discuss your diet with your doctor.