Chickpea Bowl with Chicken, Quinoa, Vegetables and Avocado

Ingredients

• Chicken Breast150 g
• Chickpeas1/2 cup (100 g)
• Quinoa1/2 cup (100 g)
• Avocado1/4 count (60 g)
• Broccoli1/2 cup (45 g)
• Red Cabbage1/2 cup (45 g)
• Carrot1/2 medium (30 g)
• Olive Oil3 teaspoon (15 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa and chickpeas.

2. 2

   Step 2

   Heat 1/3 of oil in a pan over medium-high heat. Salt and pepper the chicken.

3. 3

   Step 3

   Once heated, add the chicken and cook for 4-6 minutes per side. Once done, remove and slice.

4. 4

   Step 4

   At the same time, cut the broccoli into small florets. Next, place in a pot filled with boiling water.

5. 5

   Step 5

   Boil for 3-4 minutes until tender. Remove, drain and set aside.

6. 6

   Step 6

   Meanwhile, cut the bell pepper into strips. Optional: You can brown the bell pepper strips in a pan for a few minutes.

7. 7

   Step 7

   Peel the avocado and carrot. Grate the carrot and slice the avocado.

8. 8

   Step 8

   Place the chickpeas, chicken, quinoa, vegetables and avocado in a bowl.

9. 9

   Step 9

   Season with the remaining olive oil, lemon juice, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea Bowl with Chicken, Quinoa, Vegetables and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.