Name: Southwestern Chicken Quinoa Bowl
Prep time: 5 min
Cook time: 20 min
Yield: 2
Ingredients: 110g chicken breast (2 chicken breasts) - for the shredded chicken; 1 tbsp olive oil - for the shredded chicken; 1/4 tsp salt - for the shredded chicken; 1/8 tsp black Pepper - for the shredded chicken; 1/8 tsp oregano - for the shredded chicken; 1/8 tsp cumin - for the shredded chicken; 1/8 tsp smoked paprika - for the shredded chicken; 1/8 tsp chilli - for the shredded chicken; 1/8 tsp onion powder - for the shredded chicken; 120ml low sodium chicken stock or water - for the shredded chicken; 100g black beans - for the other ingredients; 100g corn - for the other ingredients; 70g mixed salad greens - for the other ingredients; 370g cooked quinoa (about 2 cups) - for the other ingredients; 1 avocado - for the other ingredients; 10 cherry or grape tomatoes - for the other ingredients; 1/2 lime - for the other ingredients; A few sprigs of cilantro, chopped - for the other ingredients

Instructions

Make Shredded Chicken

Heat up olive oil in a skillet over medium heat and put in chicken. Season the top of the chicken with salt and pepper. Let it sear for 5 minutes.
Flip the chicken, and add chicken stock and the rest of the spices. Cover and cook for 7-10 minutes or until the internal temperature reaches 165 °F / 75°C. You can check this using an instant read thermometer. Alternatively you can tell the chicken is cooked when the center is no longer pink.
Remove chicken from skillet and shred using two forks.

Prepare the Other Ingredients and Assemble

While the chicken is cooking, prepare the rest of the ingredients. Cut tomatoes into halves, and slice avocado.
Assemble your bowls by layering each one with salad greens, quinoa, tomatoes, shredded chicken, corn, black beans and avocado. Add a sprinkle of salt, pepper and smoked paprika. Finally, top with chopped cilantro and a squeeze of lime.

Notes

For the shredded chicken, you can use thigh meat instead of breast if you prefer; it will be juicier but will take slightly longer to cook. If you use water instead of chicken stock, add a little bit of extra salt when poaching.
Use any salad greens you like. I used a mix of baby spinach and arugula.
Adjust spices according to your taste. Omit chilli if you don't like spicy.
Substitute quinoa with brown rice if you like.
Substitute chicken with any other proteins you like. Omit or use tofu to make this vegan/vegetarian-friendly.