Check out my first YouTube appearance on The Performance Kitchen and learn a little bit more about me and how to cook this delicious power bowl recipe!
- 2 x Lean Meat London Chicken Breast
- 1 x Butternut Squash
- 1 x Avocado
- A handful of cherry tomatoes
- 1/2 a red onion
- 250g of Feta Cheese
- A handful of spinach
- 250g of Quinoa
- A drizzle of balsamic
- A handful of chopped walnuts
summary of INSTRUCTIONS:
First, tackle the butternut squash. Dice it into bite size chunks and place it in the oven straightaway. Cook for around 25 minutes and then proceed to add the diced chicken breast to the pan. Let all the juices do their thing and cook if for another 20 minutes.
When the chicken is in, get the quinoa going on the hob. Just like rice – include about a cup of rinsed quinoa with two cups of water. Bring to boil and leave to simmer until cooked through (about 15 minutes at medium heat).
In a large bowl, combine the spinach, chopped tomatoes, chopped red onion and avocado. Include the roasted chicken, butternut squash and the quinoa and top with balsamic. Stir it all up and sprinkle the chopped walnuts on top for a little bit of crunch.