A healthy and vibrant quinoa bowl featuring succulent garlic chicken, fresh spinach, juicy tomatoes, and crisp cucumber, all drizzled with a light olive oil dressing.
A healthy and vibrant quinoa bowl featuring succulent garlic chicken, fresh spinach, juicy tomatoes, and crisp cucumber, all drizzled with a light olive oil dressing.
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– 2 chicken breasts
– 2 cloves garlic, minced
– 2 cups spinach
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1/2 red onion, thinly sliced
– 1 cup quinoa
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: Lemon juice and herbs for dressing
1. Rinse the quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered.
2. While the quinoa is cooking, season the chicken breasts with salt, pepper, and half of the minced garlic.
3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until they are cooked through and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
4. In the same skillet, add the remaining olive oil and sauté the sliced red onion and remaining garlic for 1-2 minutes until fragrant.
5. Add the spinach and cook until wilted. Stir in the halved cherry tomatoes and cook for another minute. Remove from heat.
6. To assemble, fluff the quinoa with a fork and divide it among serving bowls. Top with the garlic spinach mixture, sliced chicken, and diced cucumber.
7. Drizzle with extra olive oil and optional lemon juice. Season with salt and pepper to taste. Serve immediately and enjoy your vibrant meal!
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