Chicken and quinoa bowls

45 min · 5 servings · 520 kcal

Nora Beckett · @nora_beckett

Five containers, roughly 35 g protein each. Roast the vegetables on one tray while the quinoa cooks and the whole thing is done in 40 minutes. Keeps 4 days in the fridge.

Ingredients

• chicken breast800 g
• quinoa300 g
• broccoli400 g
• carrots300 g
• olive oil3 tbsp
• smoked paprika2 tsp
• garlic powder1 tsp
• lemon1 pc
• salt and pepper1 to taste

Instructions

1. Heat the oven to 200 °C. Rinse the quinoa until the water runs clear — skip this and it tastes bitter — then simmer it in 600 ml salted water for 15 minutes and leave it covered off the heat for 5 more.
2. Cut the broccoli into florets and the carrots into 1 cm coins. Toss with 2 tbsp oil, salt and pepper, spread on a tray and roast 25 minutes.
3. Rub the chicken with the remaining oil, paprika, garlic powder, salt and pepper. Add it to a second tray and roast 20–22 minutes, until it reaches 74 °C at the thickest point.
4. Rest the chicken 5 minutes before slicing, or you lose the juices to the board.
5. Divide quinoa, vegetables and chicken between five containers. Squeeze lemon over just before eating, not now — it turns the broccoli drab by day two.
6. Cool to room temperature within an hour, then refrigerate. Eat within 4 days.

Per serving