Lemon Chicken Quinoa Bowl

Makes 4 servings

If you’re looking for a recipe to beat that mid-afternoon slump, then this lunch recipe is for you! Light, refreshing and loaded with protein and healthy fats to help you feel satisfied and focused to complete the second half of the workday

1 tablespoon avocado oil

4 (6-ounce) chicken breasts

3/4 teaspoon sea salt, divided

3/4 teaspoon ground black pepper, divided

1/2 teaspoon ground cardamom

1/4 teaspoon ground celery salt

1 cup dry tri-color quinoa

2 cup unsalted chicken broth

1 (5-ounce) container arugula, chopped

1 (4-ounce) package goat cheese, crumbled

1 lemon zested and juiced

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

1/2 cup toasted sliced almonds


Heat oil in a large cast iron skillet over medium heat. Season the chicken evenly with 1/2 teaspoon each salt and pepper, the cardamom, and celery salt. Add to the pan, and cook for about 4 minutes per side or until cooked through. Remove from the stove and set aside.


Meanwhile, in a small saucepan add the quinoa and the chicken broth into the pan. Turn on medium-high heat, and bring to a boil. Turn off the heat, cover, and let sit for about 5 minutes or until the liquid is fully absorbed. Fluff with a fork. Let cook completely.


In a small bowl or in a jar, add the lemon juice, lemon zest, honey, Dijon and remaining 1/4 teaspoon salt and pepper. Whisk or cover and shake until well combined. Add the olive oil and whisk until combined.


Slice the chicken in ½-inch slices.


In a large bowl, stir together the quinoa, arugula, goat cheese until combined. Divide among four plates or bowls or meal-prep containers and top each with a chicken breast and toasted almonds. When serving drizzle with ¼ of the dress and toss to combine.