35m$15.28Chicken Quinoa Power Bowl
A fresh, meal-prep friendly quinoa bowl topped with seasoned chicken, baby spinach, grape tomatoes, cucumber, and avocado. Lemon dressing keeps it light and bright.
- Energy
- 524 calories per serving
- Protein
- 40.3 g per serving
- Carbs
- 40.8 g per serving
- Fat
- 24.3 g per serving
- Sodium
- 846 mg per serving
Shopping options
olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
quinoa
1 Cup
Kroger® Quinoa
37%
garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
baby spinach
4 Cup
Kroger® Baby Spinach
70%
kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
low-sodium chicken broth
2 Cup
Swanson® 33% Less Sodium Chicken Broth, 32 oz Carton
50%
boneless skinless chicken breasts
1.25 Pound
Heritage Farm® Boneless Skinless Chicken Breasts
28%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
grape tomatoes
1 Pint
Kroger® Fresh Grape Tomatoes
100%
lemon juice
3 Tablespoon
Kroger® 100% Lemon Juice
10%
avocado
1 Count
Fresh Large Ripe Avocado
100%
cucumber
1 Count
Cucumber
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- boneless skinless chicken breasts-1.25 lb
- baby spinach-4 cups
- low-sodium chicken broth-2 cups
- quinoa-1 cup
- grape tomatoes-1 pint
- cucumber-1 medium
- avocado-1 large
- olive oil-3 tbsp
- lemon juice-3 tbsp
- garlic powder-1 tsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
Rinse the quinoa in a fine-mesh sieve, then halve the grape tomatoes and dice the cucumber on a clean cutting board; keep the avocado whole until assembly.
Keep the chef's knife stable and cut on the board, not in your hand.
In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes; remove from heat, rest for 5 minutes, and fluff with a fork.
Lift the lid away from your face to avoid steam burns.
While the quinoa cooks, cut the chicken into 1-inch pieces on a separate cutting board, then toss with 1 tablespoon olive oil, garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Wash hands, the knife, and the cutting board after handling raw chicken, and keep it separate from fresh vegetables.
Heat a large skillet over medium-high heat. Add the chicken in an even layer and cook for 6 to 8 minutes, stirring occasionally, until golden and 165°F in the center.
Cook chicken to an internal temperature of 165°F before serving.
In a small bowl, whisk the remaining 2 tablespoons olive oil with lemon juice, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper to make a light dressing.
Divide baby spinach among 4 bowls, then add the cooked quinoa. Top with the cooked chicken, tomatoes, cucumber, and freshly sliced avocado, then drizzle with the lemon dressing.
Slice the avocado on the cutting board rather than in your palm.
For meal prep, pack the dressing separately and add avocado just before serving for the freshest texture.
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