Sustained Energy Power Bowl with Herb-Grilled Chicken
25min
20min
4
565
Chef's Note
This bowl is designed with the 'protein buffer' principle in mind—42 grams of protein from chicken, chickpeas, and feta work alongside complex carbohydrates from quinoa to prevent the post-lunch energy crash. The healthy fats from avocado and tahini further slow digestion, creating that gentle 'wave' of sustained energy rather than a spike-and-crash roller coaster. Perfect for maintaining afternoon focus and productivity.
Tags
Ingredients
1.5 lbs boneless, skinless chicken breasts
3 tbsp olive oil
2 tbsp fresh lemon juice
3 cloves garlic, minced
1 tsp dried oregano
1 cup quinoa, uncooked
2 cups low-sodium chicken broth
15 oz can chickpeas, drained and rinsed
2 cups cherry tomatoes, halved
1 large cucumber, diced
1 large red bell pepper, diced
4 cups baby spinach
1/2 cup feta cheese, crumbled
1 large avocado, sliced
1/4 cup tahini
2 tbsp water
2 tbsp lemon juice
1 tsp honey
1 tsp salt
1/2 tsp black pepper
Instructions
- 1
Marinate the chicken: In a shallow dish, combine 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken breasts and turn to coat. Let marinate for 15 minutes while preparing other ingredients.
- 2
Cook the quinoa: Rinse quinoa under cold water. In a medium saucepan, bring chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- 3
Prepare the vegetables: While quinoa cooks, wash and chop all vegetables—halve cherry tomatoes, dice cucumber and bell pepper, and roughly chop spinach if leaves are large. Drain and rinse chickpeas.
- 4
Make the tahini dressing: In a small bowl, whisk together tahini, 2 tablespoons water, 2 tablespoons lemon juice, honey, and remaining 1/2 teaspoon salt until smooth and creamy. Add more water if needed to reach desired consistency.
- 5
Grill the chicken: Heat a grill pan or skillet over medium-high heat with remaining 1 tablespoon olive oil. Remove chicken from marinade and cook for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes, then slice into strips.
- 6
Assemble the bowls: Divide quinoa among four bowls as the base. Arrange sections of spinach, chickpeas, tomatoes, cucumber, and bell pepper around each bowl. Top with sliced chicken, avocado, and crumbled feta.
- 7
Finish and serve: Drizzle tahini dressing over each bowl. Serve immediately while chicken is warm and vegetables are crisp. Store any leftover components separately in airtight containers for up to 3 days.
Nutrition Information (per serving)
565
42g
48g
22g
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