📝 What you need (2–3 servings)

• 100g uncooked quinoa
• 1 can chickpeas, rinsed and drained
• 1 large red bell pepper (roasted and peeled)
• 1 cucumber, finely chopped
• 10 cherry tomatoes, halved
• A handful of fresh parsley or mint
• 120g chicken breast
• 60g creamy feta
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp honey (optional)
• Salt, pepper, garlic powder, chili flakes

⏱️ Cook time

• Quinoa: 100g dry = ~25 min total
  • Rinse well
  • Cook in double the amount of salted water (200ml)
  • Simmer for 15 minutes with lid on, then let sit 10 min off heat
• Red pepper: Roast in oven at 220°C for 25–30 min until skin is charred
  • Cool in a bowl covered with foil or plastic wrap for 10 min, then peel and slice
• Chicken: Grill or pan-fry on medium heat, 4–5 min per side
  • Season with garlic powder, smoked paprika, salt, pepper and a little olive oil
  • Let rest for 5 min, then slice

🥗 Assembly

1. Fluff quinoa with a fork once cool
2. Mix with chickpeas, cucumber, tomatoes, chopped herbs
3. Add sliced roasted red pepper and grilled chicken
4. Crumble feta over the top
5. Drizzle with lemon juice, olive oil and honey
6. Add salt, pepper, garlic powder and chili flakes
7. Toss well and serve — warm, room temp or chilled

🧠 Why it’s awesome

• Red pepper = smoky, sweet, soft
• Feta = creamy and salty contrast
• Chicken = juicy protein boost
• Quinoa + chickpeas = slow-release carbs + fiber = full and happy
• Lemon + herbs = bright, fresh flavor that ties it all together

No dry bites. No sad lettuce.
Just protein, taste, and a bowl that feels like a proper meal 🥗✨

Meal prep tip: lasts 3 days in a sealed container in the fridge.
Tastes even better the next day.

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