This hearty quinoa bowl is packed with juicy chicken breast, sautéed peppers, onions, and zucchini, with fresh tomatoes and cucumbers for a refreshing contrast. A simple hummus-based dressing adds creaminess and tang to round out this delicious and balanced meal.
Ingredients:
- 6 oz chicken breast, cooked and sliced
- 1/2 cup cooked quinoa
- 1/2 cup bell peppers, sliced
- 1/4 cup onion, sliced
- 1/2 cup zucchini, sliced
- 1 medium tomato, diced
- 1/2 cucumber, sliced
- 2 tbsp hummus
- 1 tbsp lemon juice
- 1 tbsp water (to thin the dressing)
- Salt and pepper, to taste
Directions:
- Cook the quinoa according to package instructions and set aside.
- Heat a non-stick skillet over medium heat. Sauté the peppers, onions, and zucchini until soft and lightly browned, about 5-7 minutes. Season with salt and pepper.
- In a bowl, whisk together the hummus, lemon juice, and water to make a creamy dressing.
- Divide the cooked quinoa between two bowls. Top each with the sautéed vegetables, sliced chicken, tomatoes, and cucumbers.
- Drizzle the hummus dressing over the bowls.
Estimated Nutrition per Serving (recipes makes 2 servings): 343 Calories; 37g Protein; 10g Fat; 26g Carbs; 6g Sugar
