Chicken breast, quinoa, and black beans stacked together push a single bowl well past the 25 gram protein mark, and the combination of animal and plant protein means you're not relying on one source to carry the whole plate. A simple cumin-lime dressing pulls it together without needing a heavy sauce.
Ingredients
- 2 chicken breasts (about 180g each)
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 3/4 cup quinoa, rinsed
- 1 1/2 cups water or broth
- 1 can (400g) black beans, drained and rinsed
- 1 lime, juiced
- 1/2 cup corn kernels
- Fresh cilantro to serve
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Rub chicken breasts with 1 tbsp olive oil, cumin, salt, and pepper.
- Bake for 20-25 minutes until internal temperature reaches 165°F (74°C). Rest, then slice.
- Meanwhile, cook quinoa in water or broth according to package directions, about 15 minutes.
- Stir black beans and corn into the cooked quinoa and warm through.
- Whisk remaining olive oil with lime juice, salt, and pepper. Toss through the quinoa mixture.
- Top with sliced chicken and fresh cilantro.
Nutrition Facts (per serving)
| Calories | 560 |
| Total fat | 16g |
| Total carbohydrates | 56g |
| Dietary fiber | 13g |
| Protein | 51g |
| Sodium | 380mg |
Why This Is Good for Your Gut
Combining chicken with quinoa and black beans gives you complete protein from two directions, animal and plant, easily clearing 25 grams per serving without any powders or supplements. Black beans and quinoa both contribute resistant starch and fiber that feed beneficial gut bacteria and ferment into short-chain fatty acids, adding a fiber benefit that a chicken-only plate wouldn't provide.
A bowl built to actually keep you full until the next meal.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
