Quinoa bowl with grilled chicken, black beans and avocado

Delicious chicken quinoa bowls loaded with black beans, and avocado are high in iron and fibre. Check out our gluten-free and vegan options too.

Serves: 4

Time to make: 30 mins , plus 30 mins marinating

Ingredients

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Combine zest, paprika, 1 1/2 tablespoons of the lime juice and 2 teaspoons olive oil in a shallow glass or ceramic dish. Add chicken and turn to coat. Set aside to marinate for 30 minutes.
Place quinoa and water in a saucepan and bring to the boil over a high heat. Reduce heat to low and simmer, covered, for 12–15 minutes, or until water is absorbed and quinoa is al dente.
Meanwhile, steam, boil or microwave green beans for 2–3 minutes or until just tender. Drain.
Heat a large chargrill pan or barbecue hotplate over medium-high heat. Drain chicken of excess marinade and grill for 3-4 minutes each side, or until cooked through.
Divide quinoa between 4 bowls. Top each with black beans, green beans, tomatoes, avocado and 2 chicken tenderloins.
Whisk together remaining lime juice, olive oil and maple syrup. Drizzle dressing over each quinoa bowl and serve.

If you can’t find limes, use lemons instead.

Make it gluten free: Check paprika is gluten free.

Make it vegan: Use tofu instead of chicken, and use maple syrup instead of honey.

Calories 458 cal

Kilojoules 1920 kJ

Protein 36 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 4 g

Dietary fibre 12 g

Sodium 90 mg

Calcium 90 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.