Name: Grilled Chicken and Lentil Power Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 cup cooked green or brown lentils (about 1/2 cup dry); 2 boneless, skinless chicken breasts (about 6 oz each); 1 cup cooked quinoa; 2 cups kale, chopped; 1 medium carrot, shredded or julienned; 1 small cucumber, diced; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1/2 tsp cumin; Salt and pepper, to taste; Fresh parsley or cilantro, for garnish (optional)

Instructions

Cook the lentils and quinoa. Simmer the lentils in water (2 parts water to 1 part lentils) for 20 to 25 minutes, until tender but not mushy. Cook the quinoa according to the package directions (2 parts water to 1 part quinoa, simmered about 15 minutes).
Grill the chicken. Season the chicken with olive oil, salt, pepper, and cumin. Grill over medium-high heat for 6 to 7 minutes per side, until it reaches 165°F (74°C). Let rest, then slice into strips.
Prep the vegetables. Massage the kale with a teaspoon of olive oil until slightly wilted. Shred the carrot and dice the cucumber.
Make the dressing. Whisk together the olive oil, lemon juice, Dijon mustard, cumin, salt, and pepper.
Assemble the bowls. Layer the quinoa and lentils as a base. Add the kale, carrot, and cucumber. Top with the chicken, drizzle with dressing, and garnish with parsley or cilantro if you like.

Notes

Timing includes cooking the lentils and quinoa while grilling the chicken.
Protein: chicken and lentils. Fiber: kale, carrots, lentils, quinoa.

Nutrition estimate (per serving)
Protein	35 g
Fiber	12 g
Calories	about 550
Carbohydrates	about 40 g
Fat	about 25 g