Chicken & Avocado Quinoa Bowl

1. 1
   boil · ~20 min

   Cook the quinoa.

   1.Rinse 1 cup quinoa under cold water in a fine-mesh strainer.

   2.Bring 2 cups water to a boil in a saucepan, add quinoa and a small pinch of salt.

   3.Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

   4.Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
2. 2
   prep · ~5 min

   Season the chicken.

   1.Pat the chicken breasts dry with paper towels.

   2.In a small bowl, mix 1 tbsp olive oil, minced garlic, cumin powder, red chili powder, black pepper, and salt.

   3.Rub the spice mixture evenly over both sides of the chicken breasts.

   TIPLet the chicken sit with the spices for 10 minutes if you have time—it helps the flavors soak in.
3. 3
   grill · ~15 min

   Grill the chicken.

   1.Heat a grill pan over medium-high heat until hot.

   2.Place chicken breasts on the pan and cook for 6-7 minutes per side until nicely charred and cooked through.

   3.Check the internal temperature reaches 165°F, then transfer to a cutting board to rest for 5 minutes.

   4.Slice the chicken against the grain into strips.

   TIPDon't move the chicken around once it's on the pan—let it sit still to get those good grill marks.
4. 4
   prep · ~5 min

   Prepare the fresh toppings.

   While the chicken cooks, halve the cherry tomatoes, dice the cucumber, and dice the avocado. Set aside.

5. 5
   mix · ~2 min

   Make the lemon dressing.

   Whisk together the remaining 1 tbsp olive oil with 2 tbsp fresh lemon juice and a tiny pinch of salt and pepper until emulsified.

6. 6
   assemble · ~3 min

   Assemble the bowls.

   1.Divide the fluffy quinoa evenly among four bowls.

   2.Top each with sliced grilled chicken, diced avocado, cherry tomatoes, and cucumber.

   3.Drizzle the lemon dressing over everything.

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