Ingredients:

  • 1.5 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lime, juiced
  • 2 cups cooked quinoa
  • 2 cups baby spinach, chopped
  • 1 cup shredded carrots
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Pat the cubed chicken breast completely dry with paper towels.
  2. In a medium bowl, toss the chicken with the smoked paprika, onion powder, salt, pepper, and minced garlic until evenly coated.
  3. Heat the avocado oil in a 12-inch skillet over medium-high heat until it shimmers.
  4. Add the chicken in a single layer—working in two batches if necessary—and sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.
  5. Flip the chicken and cook for another 3-5 minutes until the internal temperature reaches 165°F (74°C).
  6. Pour the lime juice over the chicken in the final 30 seconds, stirring rapidly to glaze the meat.
  7. Assemble the bowls by dividing the cooked quinoa, baby spinach, and shredded carrots equally among 4 containers.
  8. Top each bowl with the seared chicken, cherry tomatoes, diced avocado, and chopped cilantro.