Energizing Protein Breakfast Bowl: A Wholesome Start to Your Day

Ingredients

Main Ingredients

• 200 g (≈ 7 oz) chicken breast, cubed
• 1 cup cooked quinoa
• ½ cup cherry tomatoes, halved
• ½ cup baby spinach leaves
• ¼ cup shredded carrots
• 1 ripe avocado, diced

Sauce & Dressing

• 2 Tbsp fresh lime juice
• 1 Tbsp extra‑virgin olive oil
• 1 tsp honey or maple syrup
• ¼ tsp sea salt
• Pinch of black pepper

Seasonings & Garnish

• ½ tsp smoked paprika
• ¼ tsp garlic powder
• 2 Tbsp toasted pumpkin seeds
• Fresh cilantro leaves, chopped (optional)

Instructions

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.