Ingredients
Equipment
Method
- In a medium bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, salt, and a few cracks of black pepper. Add the sliced chicken breasts, ensuring each piece is evenly coated. Let marinate for at least 15 minutes at room temperature or up to 4 hours refrigerated for deeper flavor penetration. Place the bowl near your prep station to save time later.
- Rinse quinoa under cold water using a fine-mesh strainer until water runs clear. In a medium saucepan, combine quinoa with 2 cups of water or low-sodium chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed and tiny white 'tails' appear around grains. Remove from heat, fluff with a fork, and let stand covered for 5 minutes to steam.
- Preheat a grill pan or outdoor grill to medium-high heat (about 375°F/190°C). Lightly oil the grates to prevent sticking. Remove chicken from marinade and grill for 3–4 minutes per side, or until internal temperature reaches 165°F (74°C) and the exterior has charred grill marks. Transfer to a clean plate, tent loosely with foil, and let rest for 5 minutes before slicing against the grain.
- While quinoa and chicken cook, line a baking sheet with parchment paper. Toss julienned peppers and halved cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and a sprinkle of smoked paprika. Spread in a single layer and roast at 400°F (200°C) for 15–20 minutes, stirring halfway through, until edges caramelize and peppers soften slightly.
- Divide cooked quinoa evenly among four meal prep containers or serving bowls. Top with grilled chicken slices, roasted peppers and tomatoes, fresh spinach, and avocado. Drizzle with reserved marinade (heated to kill bacteria) or a fresh olive oil-lemon juice blend.
- Serve immediately or cool slightly and store in airtight containers. Dressings should be stored separately until serving to prevent sogginess.
Nutrition
Calories: 420 | Carbohydrates: 32 | Protein: 34 | Fat: 18 | Fiber: 7 | Sugar: 5
Notes
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently over low heat with a splash of water or broth. Do not freeze avocado or fresh greens.
MAKE AHEAD: Marinate chicken up to 4 hours in advance. Roast vegetables and cook quinoa up to 3 days ahead.
SUBSTITUTIONS: Use cauliflower rice for lower carbs. Replace quinoa with brown rice or farro. Substitute chicken with grilled tofu or tempeh for a plant-based version.
PRO TIPS: Rinse quinoa thoroughly to remove bitterness. Use a meat thermometer for perfectly cooked chicken. Layer ingredients strategically—warm over cool—to preserve textures.
SERVING SUGGESTIONS: Garnish with fresh herbs like cilantro or parsley. Serve with lime wedges for extra zing. Pairs well with a side of corn or black beans.
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