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Healthy macro-friendly lunch bowls with grilled chicken, quinoa, and green asparagus
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Macro-Friendly Early Summer Reset Lunch Bowls

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 600 g chicken breast, sliced
  • 1 cup dry quinoa, rinsed
  • 2 cups low -sodium chicken broth
  • 1 bunch asparagus , trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber , diced
  • 0.25 cup fresh parsley, chopped
  • 2 tablespoons tahin i
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup
  • 0.5 teaspoon sal t
  • 0.25 teaspoon black pepper

Instructions

  • In a medium saucepan, combine quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
  • Season chicken strips with oregano, garlic powder, salt, and pepper. Toss asparagus with 0.5 tablespoons of olive oil.
  • Preheat a grill or grill pan over medium-high heat. Cook chicken for 3-4 minutes per side until the internal temperature reaches 165°F (74°C).
  • Grill asparagus for 4-5 minutes, turning occasionally, until lightly charred and tender-crisp.
  • Prepare the dressing by whisking tahini, lemon juice, maple syrup, and the remaining 0.5 tablespoons of olive oil in a small bowl. Thin with 1 tablespoon of warm water if necessary.
  • Divide cooked quinoa equally among four bowls. Top with grilled chicken, asparagus, halved cherry tomatoes, and diced cucumber.
  • Garnish with fresh parsley and drizzle with the tahini-lemon dressing before serving.