Grilled chicken breast over fluffy quinoa with spinach, tomatoes and avocado. The meal-prep workhorse: 40 grams of protein, good fats and greens in one bowl that still tastes like lunch, not like discipline.
15 minPrep
20 minCook
35 minTotal
2Serves
Grilled Chicken Power Bowl
by · Easy
Omnivore
High protein
Source of fibre
Low sugars
Low salt
Free from every allergen we track.
Grilled chicken breast over fluffy quinoa with spinach, tomatoes and avocado. The meal-prep workhorse: 40 grams of protein, good fats and greens in one bowl that still tastes like lunch, not like discipline.
15 minPrep
20 minCook
35 minTotal
2Serves
Nutrition
Per serving · 450 g
736kcal3085 kJ
Protein59.2 g118%
Carbohydrate61.9 g24%
Net carbs †49.7 g
Sugars6.03 g7%
Fibre12.2 g
Fat30.5 g44%
Saturates5.07 g25%
Salt †0.51 g8%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
grill pan
santoku knife
saucepan
Ingredients
Quantities scale automatically · metric units (change in profile)
1 pinch
Common salt/table salt
15 ml
Lemon juice
1 pinch
Pepper black, dried
400 g
Chicken breast fillet, raw
1 piece
Avocado raw≈ 200 g
20 ml
Olive oil
3 g
Paprika
150 g
Quinoa white, raw
80 g
Spinach raw
2 piece
Tomato raw≈ 170 g
Instructions
1
Cook the quinoa in salted water in a saucepan according to the packet, about 15 minutes, then drain and fluff.
2
Rub the chicken breast with half the olive oil, salt and black pepper. Sear in a hot grill pan for 5-6 minutes per side until cooked through, then rest and slice. The paprika goes on with the salt and pepper.
3
Cut the tomatoes into wedges and the avocado into slices on a cutting board with a santoku knife.
4
Build the bowls: quinoa, spinach, tomatoes, avocado and chicken. Dress with the remaining olive oil and the lemon juice.
Notes
Doubles perfectly for meal prep: keep the avocado whole and slice it fresh on the day of eating.
Before you start
You'll need
cutting board
grill pan
santoku knife
saucepan
Ingredients
Quantities scale automatically · metric units (change in profile)
1 pinch
Common salt/table salt
15 ml
Lemon juice
1 pinch
Pepper black, dried
400 g
Chicken breast fillet, raw
1 piece
Avocado raw≈ 200 g
20 ml
Olive oil
3 g
Paprika
150 g
Quinoa white, raw
80 g
Spinach raw
2 piece
Tomato raw≈ 170 g
Instructions
1
Cook the quinoa in salted water in a saucepan according to the packet, about 15 minutes, then drain and fluff.
2
Rub the chicken breast with half the olive oil, salt and black pepper. Sear in a hot grill pan for 5-6 minutes per side until cooked through, then rest and slice. The paprika goes on with the salt and pepper.
3
Cut the tomatoes into wedges and the avocado into slices on a cutting board with a santoku knife.
4
Build the bowls: quinoa, spinach, tomatoes, avocado and chicken. Dress with the remaining olive oil and the lemon juice.
Notes
Doubles perfectly for meal prep: keep the avocado whole and slice it fresh on the day of eating.
Nutrition
Per serving · 450 g
736kcal3085 kJ
Protein59.2 g118%
Carbohydrate61.9 g24%
Net carbs †49.7 g
Sugars6.03 g7%
Fibre12.2 g
Fat30.5 g44%
Saturates5.07 g25%
Salt †0.51 g8%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.