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Chicken & Quinoa Veggie Bowl
Tender grilled chicken over fluffy quinoa with colorful veggies — a complete, protein-packed lunch that's easy to digest and meal-prep friendly.
25 min total Serves 2 380 cal/serving
380
Calories
32g
Protein
30g
Carbs
14g
Fat
Ingredients
- 2 boneless skinless chicken breasts (4 oz each)
- 1 cup cooked quinoa
- 1 cup baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
Step-by-step instructions
- 1
Season chicken with Italian seasoning, salt, and pepper.
- 2
Grill or pan-sear over medium heat for 5-6 minutes per side until cooked through.
- 3
Let chicken rest for 5 minutes, then slice.
- 4
Divide quinoa, spinach, tomatoes, and cucumber between two bowls.
- 5
Top with sliced chicken and drizzle with olive oil and lemon juice.
GLP-1 Tip
Cooking extra quinoa and chicken ahead makes this a 3-minute lunch all week. Listen to your body — eat slowly and stop when comfortably full.