Garlic Herb Chicken Power Bowl

A satisfying and nutritious bowl featuring juicy garlic-seared chicken breast served over a bed of fragrant quinoa and wilted baby spinach. Perfectly balanced with rich flavors and a refreshing finish, it's perfect for a protein-packed meal.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by seasoning the chicken breast with salt and pepper to taste. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F, and is golden brown on the outside. Remove from the skillet and let it rest for a few minutes before slicing it into strips. Resting ensures the juices redistribute, keeping the chicken tender and moist.
2. 2.
   In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Cook the garlic over low heat for about a minute until fragrant, being careful not to burn it, as burnt garlic can add a bitter taste.
3. 3.
   Increase the heat to medium and stir in the cooked quinoa. Toss it around in the garlic oil for 2-3 minutes, allowing the grains to absorb the flavors and become slightly crispy. If the quinoa begins to stick, add a splash of water to deglaze the skillet.
4. 4.
   Add the baby spinach to the quinoa and gently stir until the leaves wilt, about 1-2 minutes. This quick sauté will maintain the spinach's vibrant color and nutrients while adding a fresh flavor to the dish.
5. 5.
   Arrange the sliced chicken atop the quinoa and spinach mixture, and serve immediately. If desired, garnish with freshly cracked black pepper or a squeeze of lemon juice for added brightness.