Chicken, quinoa and grilled veggie protein bowl

Pour the 150 g of quinoa into a fine-mesh strainer and rinse it under cold water, stirring with your hand, to get rid of the bitterness without losing any grains.

Put the quinoa in the saucepan with 300 ml of water and a pinch of salt. Bring to a boil, cover, turn the heat all the way down and cook for 15 min while you prep the rest.

Cut the zucchini into half-moons and the half bell pepper into thin strips. Thinly slice the half red onion.

Cut the 300 g of chicken breasts into 2 cm cubes. Season with salt and pepper.

Heat half the olive oil in the skillet over high heat. Cook the zucchini, bell pepper and onion for 8 to 10 min, stirring, until they're golden. Season with salt and pepper and move them to the plate.

Add the other half of the oil to the same skillet over medium-high heat. Cook the chicken cubes for 6 to 8 min, flipping them, until they're golden and white all the way through, no pink, with clear juices.

Off the heat, leave the quinoa covered for 2 min, then fluff it with a fork.

Split the quinoa between two bowls and add the grilled veggies and the chicken. Crumble the 60 g of feta over the top, half in each bowl.