Lemon-Ginger Chicken Power Bowls

Allergens

N/A (can be adjusted for specific allergies)

Ingredients

• 4 boneless, skinless chicken breasts 1 cup quinoa 2 cups water or chicken broth 1 large cucumber, thinly sliced 1 avocado, sliced 1/2 cup cherry tomatoes, halved 1/4 cup fresh basil leaves, chopped 2 lemons, zested and juiced 1
• inch piece of ginger, peeled and grated 1/4 cup extra virgin olive oil Salt and pepper to taste

Instructions

1. Season the chicken breasts with salt and pepper.
2. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until cooked through.
3. In a large skillet, cook the chicken breasts over medium heat for 6 7 minutes per side or until fully cooked. Let rest for 5 minutes, then slice into strips.
4. In a small bowl, whisk together lemon zest, lemon juice, ginger, and olive oil to create the dressing.
5. Divide quinoa among four bowls, top with sliced chicken, cucumber, avocado, cherry tomatoes, and basil leaves.
6. Drizzle each bowl with the lemon ginger dressing and serve immediately.

Chef’s Insight

Feel free to swap out any of the vegetables for your favorites or what's in season.

Notes

Feel free to adjust the seasonings and ingredients to suit your taste preferences.