Energizing Protein Breakfast Bowl: A Wholesome Start to Your Day

Cooking Process

1. Heat the Skillet. Place a large non‑stick skillet over medium‑high heat and add 1 Tbsp olive oil. Allow the oil to shimmer—about 30 seconds—before adding the chicken. This temperature ensures a quick sear that locks in juices.
2. Sear the Chicken. Arrange the seasoned cubes in a single layer, making sure they don’t touch. Cook undisturbed for 3 minutes, then flip and cook another 2‑3 minutes until the exterior is golden and the interior reaches 165 °F (74 °C). Transfer the cooked chicken to a plate and keep warm.
3. Quick‑Sauté the Veggies. In the same skillet, add a splash more oil if needed and toss in the cherry tomatoes, shredded carrots, and spinach. Stir for 2‑3 minutes until the tomatoes soften and the spinach wilts. This brief sauté preserves the vegetables’ crunch while infusing them with residual chicken flavor.
4. Whisk the Sauce. While the veggies cook, combine lime juice, olive oil, honey, sea salt, and black pepper in a small bowl. Whisk until emulsified; the sauce should be glossy and slightly thick. The acidity brightens the bowl, while honey balances the tartness.
5. Assemble the Bowl. Divide cooked quinoa between two serving bowls. Top each with equal portions of sautéed vegetables, seared chicken, and diced avocado. Drizzle the lime sauce generously, then sprinkle toasted pumpkin seeds and chopped cilantro for texture and freshness.

Finishing Touches

Give the assembled bowls a final light toss so the sauce coats every bite. Serve immediately while the chicken is still warm and the avocado retains its buttery softness. If you prefer a warm bowl, pop the assembled bowls in a 350 °F (175 °C) oven for 3‑4 minutes before serving. Enjoy the burst of flavors and the sustained energy that follows.