🥑 Preconception · Lunch

Chicken, Avocado & Quinoa Lunch Bowl

Herby quinoa under sliced chicken, avocado and charred corn with a lime dressing - the meal-prep bowl that never gets boring.

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Per serving (approx.): 610 kcal · 42 g protein · 48 g carbs · 28 g fat · 9 g fiber

Ingredients

• 140 gquinoa, rinsed
• 2chicken breasts
• 1 tbspolive oil
• 1 tspsmoked paprika
• 1avocado, sliced
• 150 gsweetcorn
• 100 gcherry tomatoes, halved
• 1lime, juiced
• 2 tbspolive oil, for the dressing
• 10 gcoriander, chopped

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Method

1. Quinoa. Cook the quinoa in plenty of salted water for 13 minutes; drain and steam-dry in the pan.
2. Chicken. Rub the chicken with oil, paprika and salt; cook in a hot pan 6-7 minutes per side until cooked through with no pink. Rest, then slice.
3. Char. Toast the corn in the empty pan for 2-3 minutes until spotted. Whisk lime, oil and coriander; assemble bowls and pour it over.

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General guidance, not medical advice - always follow your own doctor or midwife.