Nutrient-dense high protein bowl with grilled chicken, quinoa, crisp vegetables and tangy yogurt dressing—under 400 kcal.
# What You’ll Need:
→ Proteins
01 - 7 oz skinless chicken breast, diced
→ Vegetables
02 - 2/3 cup cherry tomatoes, halved
03 - 1/2 cup cucumber, diced
04 - 2 cups baby spinach
05 - 1 small carrot, grated
→ Grains/Legumes
06 - 1/4 cup cooked quinoa
→ Dressing
07 - 3.5 oz Greek yogurt (0% fat)
08 - 1 tablespoon lemon juice
09 - 1 teaspoon olive oil
10 - 1 small garlic clove, minced
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
→ Garnish
13 - 1 tablespoon fresh parsley, chopped
# How to Make It:
01 - Lightly season the diced chicken with salt and pepper. Heat a grill pan or skillet over medium heat and cook the chicken, turning occasionally, until no longer pink in the center — about 8 to 10 minutes. Remove from heat and let rest briefly.
02 - In a small bowl, combine the Greek yogurt, lemon juice, olive oil and minced garlic. Whisk until smooth and season to taste with salt and freshly ground black pepper.
03 - Halve the cherry tomatoes, dice the cucumber, grate the carrot and gather the baby spinach. Ensure vegetables are drained of excess moisture to keep the bowl crisp.
04 - Divide the baby spinach between two bowls; evenly distribute the cherry tomatoes, cucumber, grated carrot and cooked quinoa on top of the greens.
05 - Top each assembled bowl with half of the rested, cooked chicken, arranging the pieces for even distribution of protein.
06 - Drizzle the yogurt dressing over each bowl, garnish with chopped parsley and serve immediately.
