Spicy Chicken Quinoa Power Bowls

Instructions

1. 1

   Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve.

2. 2

   Place the rinsed quinoa and 360 ml water in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from the heat, let it rest covered for 5 minutes, and then fluff with a fork.

3. 3

   Cut the chicken breast into bite-sized pieces. Mince the garlic, slice the red bell pepper, and zest and juice the lime.

4. 4

   In a bowl, combine the chicken with the garlic, spicy chili sauce, smoked paprika and cayenne seasoning, lime zest, half of the lime juice, and approximately half of the olive oil. Toss until evenly coated.

5. 5

   Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. The chicken should reach an internal temperature of 74°C (165°F). Transfer it to a plate.

6. 6

   Add the remaining olive oil to the same skillet. Add the broccoli florets and sliced bell pepper, then cook for 5–7 minutes, stirring frequently, until tender-crisp. Add a small splash of water if needed to help steam the broccoli.

7. 7

   Return the chicken to the skillet and toss it with the vegetables. Add the remaining lime juice and cook for 1 minute to combine the flavors.