Chicken-avocado-quinoa bowl


When I lived in New York, I kind of forcibly cut back on carbohydrates, discovering I felt much fitter without it. Since then I look out for protein-rich meals. This is one example.


serves 2

1 cup quinoa

400g chicken breast

100 mL white wine

500 mL vegetable broth

1 onion

2 cloves of garlic

1 chili pepper

1 avocado

250g cherry tomatoes

1/2 cucumber

6 mint leaves

salt, garlic pepper, olive oil, lemon juice


  1. Set up 2 cups of water with some salt and add the quinoa once the water is boiling; cook for approximately 30 minutes
  2. In a pot, braise a roughly cut onion and the smashed garlic cloves for a few moments, then deglaze with white wine. Then add the chili and the chicken and let simmer on low heat for 10-20 minutes, until the chicken is cooked through
  3. In the meantime, smash the avocado, add salt, pepper, oil and lemon juice
  4. For the salad, cut tomatoes, cucumber, mint leaves and season with salt, pepper, oil and lemon juice
  5. When the chicken is cooked through take it out of the broth (which you can keep to add flavour to other recipes! Just strain it through a sieve, let cool down and store in a jar in the frigde) and with two forks tear it apart. Add it to the smashed avocado
  6. Once the quinoa is done, take it out and put it into the bowl. Add the other components and enjoy!

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