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Assortment of vibrant low calorie summer bowls with fresh vegetables and lean protein.

Proven way to grow low calorie summer bowls 5

This recipe provides a delicious and healthy way to enjoy low-calorie summer bowls, perfect for a light and refreshing meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Quinoa
  • 2 medium Chicken breast
  • 2 medium Zucchini
  • 1 cup Cherry tomatoes
  • 1 medium Cucumber
  • 1 medium Avocado
  • 1 Lemon
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Black pepper

Equipment

  • Saucepan
  • Cutting board
  • Knife
  • Vegetable peeler
  • Skillet
  • Lemon juicer

Method
 

Preparation
  1. Cook quinoa according to package instructions.
  2. While quinoa cooks, dice chicken breasts into 1-inch cubes and season with salt and pepper.
  3. Slice zucchini into thin ribbons using a vegetable peeler.
  4. Halve cherry tomatoes, dice cucumber, and cube avocado.
Cooking
  1. Heat olive oil in a pan over medium heat and cook chicken until browned and cooked through, about 5-7 minutes.
  2. Add zucchini ribbons to the pan with the chicken and sauté for 2-3 minutes until slightly tender.
  3. Remove from heat and stir in the juice of one lemon.
Assembly
  1. Divide cooked quinoa among four bowls.
  2. Top each bowl with chicken and zucchini mixture, cherry tomatoes, diced cucumber, and avocado.
  3. Serve immediately and enjoy your low-calorie summer bowls.

Notes

For an extra burst of flavor, try adding fresh herbs like mint or cilantro to your bowls. You can also customize by adding other seasonal vegetables like bell peppers or corn.