Zesty Citrus Herb Chicken Protein Bowl with Quinoa and Avocado Chimichurri

Ingredients

• 1 pound chicken breast, cut into strips
• 1 cup quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 tablespoon lemon zest
• 1 tablespoon orange zest

• 1 large avocado, peeled and pitted
• 1 cup fresh cilantro, chopped
• 1 cup fresh parsley, chopped
• 2 tablespoons lime juice, freshly squeezed
• 2 tablespoons olive oil
• 1 teaspoon red pepper flakes
• 1 clove garlic, minced
• 1 teaspoon salt

Method

1. 01
   In a medium bowl, combine chicken strips with olive oil, salt, black pepper, garlic powder, onion powder, dried oregano, lemon zest, and orange zest. Mix well to coat the chicken evenly.
2. 02
   Heat a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 6-8 minutes, turning occasionally, until the chicken is cooked through and golden brown. Set aside.
3. 03
   In a medium saucepan, bring 2 cups of water to a boil. Add rinsed quinoa and a pinch of salt. Cover, reduce heat to low, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
4. 04
   While the quinoa is cooking, prepare the avocado chimichurri by combining avocado, cilantro, parsley, lime juice, olive oil, red pepper flakes, minced garlic, and salt in a food processor. Blend until smooth and creamy. Adjust seasoning to taste.
5. 05
   To assemble the bowls, divide cooked quinoa among 4 serving bowls. Top with citrus herb chicken strips and a generous dollop of avocado chimichurri.
6. 06
   Garnish the bowls with additional fresh herbs if desired, and serve immediately.