Quinoa Chicken Bowl

1Marinating the Chicken In a bowl, whisk together soy sauce (¼ cup), honey (2 tablespoons), garlic, and black pepper. Add the chicken breasts (2) to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

2Cooking the Quinoa (1 cup) Rinse the quinoa (1 cup) under cold water (2 cups). In a pot, bring 2 cups of water (2 cups) to a boil. Add the rinsed quinoa (1 cup) and salt (½ teaspoon). Cover, reduce heat to low, and simmer for 15-20 minutes until the quinoa (1 cup) is fluffy and the water (2 cups) is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

3Preparing the Vegetables Chop the cucumber, halve the cherry tomatoes (2 cups), and wash the arugula. Set aside.

4Making the Honey (2 tablespoons) Mustard Dressing In a small bowl, whisk together Dijon mustard (3 tablespoons), honey (2 tablespoons), olive oil (2 tablespoons), apple cider vinegar (2 tablespoons), salt (½ teaspoon), and pepper until well combined.

5Cooking the Chicken Heat a non-stick pan over medium-high heat. Remove the marinated chicken breasts (2) from the marinade and shake off excess. Cook the chicken for 6-7 minutes on each side, or until fully cooked. Remove from heat and let it rest for a few minutes before slicing.

6Assembling the Quinoa (1 cup) Chicken Bowl Divide the cooked quinoa (1 cup), cucumber, cherry tomatoes (2 cups), and arugula among serving bowls. Slice the cooked chicken and place it on top. Drizzle with honey (2 tablespoons) mustard dressing and garnish with boiled eggs (2). Serve and enjoy!

7Optionally, you can season the quinoa (1 cup) and vegetables with additional salt (½ teaspoon) and pepper to taste.