A bright, savory, muscle-replenishing bowl packed with chicken, quinoa, spinach, and a tangy yogurt drizzle for a rich boost of phosphorus and protein.
2 Servings
480 Calories
47g Protein
38g Carbs
14g Fat
Ingredients
200g cooked chicken breast, sliced
1 cup cooked quinoa (185g)
2 cups spinach
½ cup Greek yogurt (plain, low-fat)
1 tbsp lemon juice
1 tbsp pumpkin seeds
½ cup cherry tomatoes, halved
1 tsp olive oil
Salt, pepper, garlic powder to taste
Directions
Cook quinoa according to package instructions (~15 minutes).
Sauté spinach in olive oil until wilted.
Season and warm cooked chicken breast.
Mix Greek yogurt with lemon juice, salt, and garlic powder to form a drizzle.
Assemble bowls: quinoa → spinach → chicken → tomatoes → pumpkin seeds.
Finish with the yogurt drizzle.
Meal Prep Tips
Keeps 4–5 days refrigerated.
Store yogurt drizzle separately to prevent sogginess.
Swap chicken for salmon or tofu for variety and similar phosphorus content.
Add roasted vegetables (broccoli, carrots, squash) for more volume with minimal calories.