Chicken and quinoa bowl

Ingredients

• 4 oz/120 g quinoa, rinsed
• 11 oz/300 g chicken breast
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 2 handfuls of spinach
• Juice of half a lemon

Method

1. Simmer the quinoa in 1 1/4 cups/300 ml water for 15 minutes with the lid on. Turn off the heat and leave it covered for five minutes.
2. Slice the chicken, toss it with the paprika, and cook in half the oil over medium-high heat for six to eight minutes until cooked through.
3. Remove the chicken. Cook the zucchini and pepper in the remaining oil for five minutes.
4. Stir the spinach into the hot quinoa so it wilts.
5. Divide the quinoa between two bowls, top with vegetables and chicken, and squeeze over the lemon.