Baked Chicken Quinoa Bowl
A simple, bright meal pairing juicy baked chicken with a nutty quinoa base, creamy black beans, and tender sautéed spinach, perfect for a quick weeknight dinner or meal prep.
Ingredients
Main Ingredients
- 500 g Chicken breast
- 1 cup Quinoa Rinse before cooking.
- 1 can Black beans (drained and rinsed) Can substitute with other canned beans.
- 2 cups Spinach Can substitute with baby kale or Swiss chard.
- 2 tablespoons Olive oil Can substitute with avocado oil.
- 2 cloves Garlic (minced) Fresh preferable, can use garlic powder.
- to taste Salt
- to taste Pepper
- 1 tablespoon Lemon juice Fresh is best.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Season chicken breast with salt, pepper, and lemon juice. Place in a baking dish and drizzle with 1 tablespoon olive oil.
Baking the Chicken
- Bake for 25-30 minutes until cooked through (165°F or 74°C). Let rest for 5 minutes before slicing.
Cooking the Quinoa
- Rinse quinoa under cold water. Cook according to package instructions (typically 1 cup quinoa to 2 cups water, simmer for 15 minutes). Fluff with a fork.
Sautéing Spinach
- In a pan, heat 1 tablespoon olive oil over medium heat. Sauté minced garlic until fragrant (30-60 seconds). Add spinach and cook until wilted (1-2 minutes).
Combining the Base
- Mix cooked quinoa, black beans, and sautéed spinach in a large bowl. Season to taste.
Serving
- Slice baked chicken and place over quinoa mixture. Serve warm, with extra lemon or olive oil if desired.
Notes
Store leftovers in the fridge for up to 3-4 days. Reheat gently to preserve texture.