Energizing Indian Protein Bowl

Allergens

None

Ingredients

• 1 cup cooked quinoa (preferably pre
• cooked)
• 1/2 cup grilled chicken breast, thinly sliced
• 1/2 cup mixed vegetables (bell peppers, zucchini, and carrots), spiralized or julienned
• 1/4 cup fresh spinach leaves
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cilantro leaves, packed
• 1/2 medium avocado, sliced
• 2 tbsp roasted cashews
• 1 lime, juiced (for dressing)
• Salt and pepper, to taste

Instructions

1. Cook the quinoa according to package instructions, then set aside to cool.
2. Grill or pan sear the chicken breast until cooked through, then let it rest before thinly slicing.
3. Spiralize or julienne your vegetables into long strands.
4. In a large bowl, combine the cooked quinoa, grilled chicken, spiralized vegetables, spinach leaves, cherry tomatoes, and cilantro leaves.
5. Drizzle with lime juice, and season with salt and pepper to taste.
6. Gently toss the ingredients together until well combined.
7. Divide the salad into two serving bowls, and top each bowl with sliced avocado and roasted cashews.

Chef’s Insight

The combination of quinoa and chicken provides an excellent source of protein to fuel your day.

Notes

Feel free to swap out the vegetables for your favorites, or include additional protein sources like chickpeas or boiled eggs.