Rinse the quinoa thoroughly and cook in water until fluffy and the grains just start to split.
Wash the broccoli, divide into florets and steam or cook in a little water until tender-crisp.
Pat the chicken breast dry, season with salt, pepper and paprika and cook in the olive oil until golden brown all over and cooked through.
Leave the cooked chicken to rest briefly, then slice it and finish with lemon juice.
Arrange the quinoa and broccoli in a bowl, top with the chicken and season everything with pepper or a little lemon juice.
Serve warm straight away.
Good to know
When it has to be quick but should still be a proper meal, this bowl is just right. Warm, fresh and pleasantly simple.
Swaps
Quinoa → buckwheat (also contains minerals and is naturally gluten-free); chicken breast → turkey breast (also plenty of protein and usually very lean); broccoli → green beans (contain fibre and are pleasantly mild); olive oil → avocado oil (heat-stable, with monounsaturated fats)
Allergens
The recipe is naturally gluten-free, as long as the quinoa hasn't been contaminated with gluten-containing grains. Good for children if mildly seasoned, and fine in pregnancy as long as the chicken is cooked right through.
