Sugar-Free Healthy Protein Power Bowl

Elevate your meal prep game with this vibrant and nourishing **Sugar-Free Healthy Protein Power Bowl**, an ideal recipe for fitness enthusiasts and busy individuals seeking a delicious and balanced meal. This protein-packed bowl combines fluffy quinoa, tender cumin-spiced chicken breast, and a medley of sautéed vegetables like crisp broccoli, sweet red bell peppers, and nutrient-rich spinach. A touch of zesty lemon juice and fresh parsley ties the flavors together, while creamy avocado slices add a satisfying finish. Naturally sugar-free and loaded with wholesome ingredients, this power bowl is perfect for lunch, dinner, or meal prep, keeping you energized throughout the day. Quick to prepare and versatile, it's a flavorful way to embrace clean eating!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 medium chicken breast, boneless and skinless
• 2 tablespoons olive oil
• 1 cup broccoli florets
• 1 medium red bell pepper, sliced
• 2 cups spinach
• 1 cup canned chickpeas, drained and rinsed
• 1 medium avocado, sliced
• 2 tablespoons lemon juice
• 0.25 cup fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon cumin

Directions

Step 1

Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Set aside to cool slightly.

Step 2

While the quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the chicken breast with salt, pepper, and cumin. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until cooked through and juices run clear. Once done, remove from heat and let rest for a few minutes before slicing.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the broccoli florets and sliced red bell pepper. Sauté for about 5 minutes, or until the vegetables are tender-crisp. Add the spinach and chickpeas to the skillet, cooking until the spinach is wilted, about 2 minutes.

Step 4

In a large bowl, combine the cooked quinoa, sautéed vegetables, chickpeas, and sliced chicken. Toss with lemon juice and parsley. Season with additional salt and pepper to taste.

Step 5

Divide the mixture into serving bowls. Top with slices of avocado and any additional parsley for garnish.

Step 6

Serve immediately or store in an airtight container in the refrigerator for up to 3 days for meal prep.

Nutrition Facts

Serving size	(1592.2g)

Amount per serving	% Daily Value*
Calories	1706.3

Total Fat 73.8g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 127.5mg	0%
Sodium 4522.8mg	0%
Total Carbohydrate 171.1g	0%
Dietary Fiber 30.7g	0%
Total Sugars 16.4g
Protein 96.6g	0%

Vitamin D 19.5IU	0%
Calcium 411.6mg	0%
Iron 19.1mg	0%
Potassium 2875.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 22.3%

Carbs: 39.4%