Rinse the quinoa thoroughly and cook it in water until fluffy and soft. Then let the steam escape briefly.
Pat the chicken breast dry, season with salt, pepper and paprika and fry in olive oil over a medium heat until golden brown and cooked through. Then let it rest briefly and slice.
Wash and halve the cherry tomatoes. Scoop the avocado out of its skin and slice or dice it.
For the dressing, stir the natural yoghurt with lime juice, a little lime zest, salt and pepper. Add a little water to smooth it out if needed.
Put the quinoa in a bowl and arrange the chicken breast, cherry tomatoes and avocado on top. Pour over the lime yoghurt dressing or serve it on the side.
Serve with a little extra pepper or lime zest.
Good to know
A bowl like this is just right when you want something uncomplicated that's still really good. Fresh, satisfying and pleasantly bright on the plate.
Swaps
Chicken breast → turkey breast (similar protein content). Natural yoghurt → skyr (more protein, similarly fresh). Quinoa → buckwheat (contains fibre and is naturally gluten-free). Avocado → cucumber plus a little olive oil (fresher texture, with unsaturated fats from the olive oil).
Allergens
Contains milk from the yoghurt; usually well suited to children as long as the chicken is fully cooked and the dressing isn't too salty, and the same applies during pregnancy with pasteurised yoghurt.
