Energizing Power Bowl with Quinoa and Citrus Chicken - photo 1
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Energizing Power Bowl with Quinoa and Citrus Chicken

Pikantne Salads Main Dishes Lunches 45 min Easy 6 wyświetleń ~27.83 PLN - (0)
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Description

Here’s a dish that is the answer to that afternoon energy slump! The Energizing Power Bowl is a carefully crafted meal that provides a steady supply of vitality instead of a sudden sugar rush followed by drowsiness. At its heart is quinoa – a protein and fiber-rich pseudo-grain that ensures a long-lasting feeling of fullness. It is accompanied by juicy, grilled chicken breast marinated in a refreshing mix of orange juice, lemon, ginger, and garlic. The dish is completed by a burst of colors and flavors from fresh vegetables: crunchy bell pepper, juicy cherry tomatoes, fresh cucumber, and tender spinach. Creamy avocado and toasted almonds provide healthy fats, essential for brain function. This dish not only tastes delicious but also looks stunning, encouraging healthy eating. Perfect as a work lunch, a light dinner, or a post-workout meal.

Ingredients (21)

Servings:
2
  • Komosa ryżowa (quinoa) 100 g
  • Chicken breast 200 g
  • Fresh spinach 50 g
  • Cherry tomatoes 150 g
  • Greenhouse cucumber 150 g
  • Red bell pepper 100 g
  • Red onion 0.3 szt.
  • Avocado 0.5 szt.
  • Almonds 20 g
  • Orange juice 60 ml
  • Lemon juice 15 ml
  • Extra virgin olive oil 0.2 łyżek
  • Garlic 2 ząbki
  • Fresh ginger 5 g
  • Honey 15 ml
  • Light soy sauce 15 ml
  • 🌿 Przyprawy
  • Chili flakes 1 szczypta
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Feta cheese 30 g
  • Fresh mint 0.2 pęczków
💰 Szacowany koszt dania: ~27.83 PLN (13.92 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cooking quinoa

1

Measure 100g of quinoa and place it in a fine sieve. Rinse thoroughly under cold running water for about 1-2 minutes, vigorously stirring with your hand. This step is crucial to remove saponins – the natural, bitter coating of the grains.

Ingredients: Komosa ryżowa (quinoa)
Use a sieve with very fine mesh to avoid losing any grains. Don't skip rinsing, otherwise the quinoa will have a bitter taste.
2

Rinse the quinoa and transfer it to a small pot. Pour in 200 ml of cold water (maintaining a 1:2 ratio, meaning two parts water to one part quinoa) and add a pinch of salt. Bring to a boil over medium heat, then reduce the heat to the minimum, cover the pot, and cook for 15 minutes. After this time, remove the pot from the heat and, without lifting the lid, let it sit for another 5 minutes to absorb the remaining steam. Finally, gently fluff it with a fork.

Ingredients: Komosa ryżowa (quinoa), Salt
Do not stir the quinoa while cooking. Leaving it covered after cooking (the so-called steaming) will ensure that the grains are perfectly fluffy.

Marinade and chicken

3

In the meantime, prepare the marinade. In a medium bowl, combine orange juice, lemon juice, one tablespoon of olive oil, soy sauce, and honey. Peel the garlic and press it through a garlic press or chop it very finely. Peel the ginger with a teaspoon (this is the easiest way) and grate it on a fine grater. Add the garlic and ginger to the bowl. Season with a pinch of chili flakes, salt, and pepper. Mix everything vigorously with a fork or a small whisk until the honey dissolves and a uniform emulsion forms.

Ingredients: Orange juice, Lemon juice, Extra virgin olive oil, Light soy sauce, Honey, Garlic, Fresh ginger, Chili flakes, Salt, Pieprz czarny świeżo mielony
Use a glass or ceramic bowl for the marinade, as metal ones may react with the acid from citrus. Thorough mixing is important for the flavors to combine evenly.
4

Clean the chicken breast of any membranes and pat it dry with a paper towel. Place it in a bowl with the marinade and coat the meat thoroughly on all sides. Set aside for at least 15 minutes at room temperature. If you have more time, you can refrigerate it for up to an hour to allow the flavors to penetrate the meat more deeply.

Ingredients: Chicken breast
Set aside about half of the marinade in a small bowl – it will be used later as a dressing for the entire bowl. This way, you avoid contact between the dressing and the raw meat.
5

Heat a large skillet (preferably a grill pan or non-stick) over medium-high heat with one tablespoon of oil. Once the pan is well heated, remove the chicken from the marinade (allow excess to drip off) and place it in the pan. Cook for about 5-7 minutes on each side, until golden and fully cooked through. Be careful not to burn the marinade – the honey in it can caramelize quickly. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices inside to redistribute. After that time, slice it into pieces about 1 cm thick.

Ingredients: Chicken breast, Extra virgin olive oil
To check if the chicken is done, cut into the thickest part – the meat should be white, and the juices should run clear. Letting the meat rest after frying is crucial for retaining its juiciness!

Preparation of vegetables and toppings

6

While the chicken is frying, prepare the rest of the ingredients. Wash the spinach leaves and dry them thoroughly. Cut the cherry tomatoes in half. Wash the cucumber and slice it into thin half-moons. Wash the red bell pepper, remove the seeds, and chop it into small cubes. Peel the red onion and slice it into very thin feathers.

Ingredients: Fresh spinach, Cherry tomatoes, Greenhouse cucumber, Red bell pepper, Red onion
Use a sharp knife and a stable cutting board. Evenly chopping the vegetables will make the salad not only tastier but also more visually appealing. To make the onion milder, you can soak the sliced wedges in cold water for 5 minutes, then drain.
7

Cut the avocado in half lengthwise, remove the pit, and scoop out the flesh with a spoon. Cut it into slices or cubes. To prevent browning, you can drizzle a little lemon juice over it. Toast the almonds in a dry, clean skillet over low heat for 2-3 minutes, until they start to smell fragrant and lightly brown. Be careful not to burn them. After toasting, remove from the skillet and chop coarsely with a knife.

Ingredients: Avocado, Almonds, Lemon juice
Toasting almonds releases their natural oils and makes them crunchier and more aromatic. Do this over low heat and stir frequently, as they can burn very easily.

Power Bowl Composition

8

It's time to assemble the dish. Prepare two deep bowls. Place a portion of cooked quinoa at the bottom of each. Then, arrange the individual ingredients side by side, creating colorful sections: a handful of spinach, chopped cherry tomatoes, cucumber, bell pepper, and red onion. On top, lay a fan of avocado slices and sliced chicken.

Ingredients: Komosa ryżowa (quinoa), Fresh spinach, Cherry tomatoes, Greenhouse cucumber, Red bell pepper, Red onion, Avocado, Chicken breast
Arranging the bowl in sections, instead of mixing everything together, creates a beautiful visual effect and allows you to enjoy the taste of each ingredient separately.
9

Drizzle everything with the marinade set aside earlier, which now serves as the dressing. Generously sprinkle with toasted and chopped almonds. If you are using optional ingredients, top the bowl with crumbled feta cheese and garnish with fresh mint leaves. Serve immediately while the chicken is still warm.

Ingredients: Almonds, Feta cheese, Fresh mint
Before drizzling the dressing, you can mix it vigorously once more to combine the ingredients again. Enjoy and... have energy for the rest of the day!

Fun Fact

💡

Quinoa, or quinoa, is not a grain, but a so-called pseudograin, botanically related to spinach and beets. For the Incas, it was a sacred plant and the 'mother of grains' because, as one of the few plants in the world, it contains a complete set of essential amino acids, making it a source of high-quality protein.

Best for

Zdrowy lunch do pracy Lekki obiad w domu Posiłek po treningu Kolacja na ciepło

Tips

🍽️ Serving

Serve in deep, wide bowls that beautifully showcase all the ingredients. Before serving, you can drizzle everything with a bit of fresh lime juice and sprinkle with black sesame seeds for color contrast. The dish tastes great when the chicken and quinoa are still slightly warm, while the vegetables are cold and crunchy.

🥡 Storage

This dish is perfect for meal prep! Store the individual ingredients in separate containers in the fridge: cooked quinoa, fried chicken, chopped hard vegetables (bell pepper, cucumber, onion). Add spinach, avocado, cherry tomatoes, and dressing just before eating to keep them fresh and crunchy. The prepared components can be stored for up to 3 days.

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