October 9, 2025
Grilled Chicken - Quinoa & Veggies
This grilled chicken and quinoa bowl delivers lean protein from juicy chicken breast and protein-rich quinoa, paired with colorful vegetables. It's a satisfying, nutrient-dense option that supports muscle recovery and growth.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 avocado, sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy. Remove from heat and let stand.
- Prepare the Chicken: Season the chicken breasts with olive oil, lemon juice, garlic powder, salt, and pepper. Preheat a grill or grill pan over medium-high heat.
- Grill the Chicken: Cook the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the grill and let rest for a few minutes before slicing.
- Assemble the Bowl: In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell pepper, and sliced chicken. Toss gently to combine.
- Serve: Divide the mixture into bowls and top with avocado slices and fresh parsley. Drizzle with additional olive oil and lemon juice if desired.
Cook and Prep Times
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutrition Information
Servings: 4 bowls
Calories: 350kcal
Fat: 15g
Protein: 30g
Carbohydrates: 30g
Barbell & Trap Bar Training
In this bulletin we discuss Lactate & Brain Health. . .
Ingredients 700–800g chicken breast (raw) 2 cups cooked lentils 3–4 small beetroot (about 400g total) 6–8 cups rocket (arugula) or spinach 2 cucumbers (sliced) 1 small red onion (thinly sliced) 2 tsp olive oil (total) Juice of 1–2 lemons Spice rub 2 tsp turmeric 2 tsp paprika 3 garlic cloves (minced) Salt + black pepper Method Step one - Cook The Chicken Coat chicken with spices and garlic. Grill, bake, or pan-cook with minimal oil until cooked through. Slice. Step two - Prepare The Beetroot Roast at 200°C for ~30–40 min (or use pre-cooked), then slice. Step Three - Build The Bowl Divide greens, lentils, beetroot, cucumber, and onion across 4 bowls. Top with protein Add sliced chicken evenly. Step four - Dress It Lightly Drizzle olive oil and lemon juice over each bowl. Step five - Serve & Enjoy Toss lightly if desired, or keep layered for presentation. Serve immediately while the chicken is warm for the best flavour. Nutritional Information & Cooking Times Prep time: 15 minutes Cook time: 35 - 40 minutes 450 kcal | 7g Fat | 53g Protein | 37g Carbohydrates