Quinoa Power Bowl with Lemony Hummus Dressing
This quick, protein-packed power bowl is perfect for lunch and meal prep.
Servings: 4
Calories: 379kcal
Equipment
- saute pan with lid
- jar or small container with lid
Ingredients
- 1/2 cup dry quinoa rinsed
- 1 tbsp olive oil
- 1 tsp lemon-pepper seasoning
- 16 oz chicken breast pounded thin
- 1 cup cherry tomatoes
- 1 cup cucumber
- 1 cup radishes
Lemony Hummus Dressing
- 1 lemon juiced
- 2 tbsp olive oil
- 1/2 cup hummus
- 2 tsp dried dill
- 1/2 tsp black pepper
Instructions
- Cook quinoa according to package instructions. (Or combine with 1 cup of water, bring to a boil, reduce to a simmer, then cover and cook for 15 minutes.)
- While the quinoa is cooking, heat a pan over medium-high heat. Add 1 tbsp olive oil. Season chicken on both sides with lemon pepper seasoning. Add chicken to the pan and sear 2 minutes on both sides or until golden brown. After chicken has seared, turn off the heat, cover the pan with a tight lid, and let cook for 10 minutes.
- While chicken is cooking, make the dressing. Add lemon juice, olive oil, hummus, and spices to a small container with a tight-fitting lid. Shake until smooth.
- Chop the veggies. Slice cherry tomatoes in half lengthwise. Slice and cut cucumber into quarters. Thinly slice radishes by hand or with a mandoline. (You can also buy radish 'chips' to make this easier!)
- Once chicken is cooked thoroughly (to 165 degrees), slice into strips or chunks
- Add cooked quinoa, cooked chicken, tomatoes, cucumber, and radish to bowl. Top with dressing and enjoy!
Notes
- For leftovers, keep dressing and raw veggies separate from quinoa and chicken.
- This recipe can be eaten hot or cold. For hot leftovers - warm the quinoa and chicken when ready, then top with veggies and dressing.
Nutrition
Calories: 379kcal | Carbohydrates: 21g | Protein: 28g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 71mg | Sodium: 578mg | Potassium: 220mg | Fiber: 5g | Sugar: 3g