Grilled Chicken Quinoa Bowl

Ingredients

• 180 g chicken breast, grilled
• 180 g cooked quinoa
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Season the 180 g chicken breast with garlic, paprika, black pepper, salt and lemon.
2. Rinse about 60 g dry quinoa, simmer in twice its volume of water for 15 minutes, then rest covered for 5 minutes — about 180 g cooked.
3. Grill or pan-sear for 5–6 minutes per side until 74 °C inside. Rest for 5 minutes, then slice.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the cooked quinoa first, the Grilled Chicken on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.