Chicken Caprese Quinoa Bowl with Balsamic

Ingredients

• 3 tbsp (32 g) quinoa, rinsed
• 1/3 cup (80 ml) water
• 4 oz (113 g) chicken breast
• 2 tsp (10 ml) olive oil
• a pinch of fine sea salt and black pepper
• 1/2 cup (74 g) cherry tomatoes, halved
• 1 oz (28 g) fresh mozzarella, torn
• 1 cup (20 g) baby arugula
• 1/4 (34 g) avocado, sliced
• 1 tbsp (16 g) balsamic vinegar
• 2 tbsp (3 g) fresh basil leaves

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Method

1. Simmer the quinoa in the water in a small covered pan for 12 minutes, until the water is absorbed, then leave it covered off the heat.
2. Rub the chicken with the oil, salt and pepper and cook in a 10-inch (25cm) skillet over medium-high heat for 5 to 6 minutes a side, until golden and 165°F (74°C) inside. Rest 3 minutes and slice.
3. Build the bowl: quinoa, then the tomatoes, mozzarella, arugula, avocado and chicken. Drizzle the balsamic over and scatter the basil.