Instructions

1. 1.Cook quinoa: In a small saucepan, bring 60 ml water to a boil. Stir in quinoa, reduce to a simmer, cover and cook until liquid is absorbed, about 12–15 minutes.
2. 2.Sauté veggies: Heat ¼ Tbsp olive oil in a skillet over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until soft (10–15 minutes). Season lightly with salt.
3. 3.Sear chicken: Pat chicken dry and season with salt, pepper, and paprika (if using). In a second skillet over medium-high heat, warm the remaining ¼ Tbsp olive oil. Cook chicken 3–4 minutes per side, until cooked through. Let rest 2 minutes, then slice thinly.
4. 4.Make avocado-bean salad: Combine black beans, avocado and lime juice in a bowl. Season with salt and pepper and gently toss.
5. 5.Assemble bowl: In your serving bowl, layer quinoa, sliced chicken, avocado-bean salad and sautéed veggies. Top with the Greek yogurt and finish with a grind of black pepper.