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Candida diet
Lemon Chicken Quinoa Bowl
Sliced seasoned chicken over fluffy quinoa, crisp vegetables, and a bright lemon garlic dressing.
Serves 4
Prep 10 min
Cook 20 min
Meal Lunch
Why it fits: Lemon juice takes the place of vinegar in the dressing, and the quinoa stays a modest scoop rather than the base of the bowl.
Ingredients
- 3/4 cup quinoa, rinsed
- 1 lb (450 g) boneless skinless chicken breasts
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 3/4 tsp fine salt, divided
- 1/4 tsp black pepper
- 3 tbsp olive oil, divided
- 2 tbsp fresh lemon juice
- 1 small garlic clove, minced
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, diced
Method
- Cook the quinoa in 1 1/2 cups water: bring to a boil, cover, and simmer 15 minutes. Rest 5 minutes, then fluff.
- Season the chicken with the oregano, garlic powder, 1/2 tsp salt, and the pepper. Cook in 1 tbsp oil over medium heat, 6 to 7 minutes per side, until cooked through. Rest, then slice.
- Whisk the remaining 2 tbsp oil with the lemon juice, minced garlic, and remaining salt.
- Divide the greens, quinoa, tomatoes, and cucumber among bowls. Top with the chicken and spoon the dressing over.
Swaps and notes: Leftover cooked chicken saves 15 minutes. Baby spinach works in place of mixed greens.
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