Cookwith

Name: Viral Foxborough Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken breasts; 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp kosher salt; 1/2 tsp ground black pepper; 1 cup quinoa (uncooked); 2 cups chicken broth (low sodium); 1 cup cherry tomatoes, halved; 1/2 English cucumber, diced; 2 cups baby spinach, roughly chopped; 1/2 cup feta cheese, crumbled; 1/4 cup red onion, thinly sliced; 1/4 cup fresh parsley, chopped; 1 lemon, zested and juiced; 2 tbsp plain Greek yogurt (2% or nonfat); 1 tbsp tahini; 1 clove garlic, grated; 1/4 tsp cumin; 1/4 tsp black pepper (for dressing)

Viral Foxborough Power Bowls

CrushedLemon1034

Inspired by viral moments and unexpected pairings, these high-protein power bowls bring together bold flavors and satisfying textures—perfect for fueling a late summer California dinner. Roasted paprika chicken meets fluffy quinoa, crisp veg, and a tangy feta-laced salad, all tied together with a creamy lemon-tahini yogurt dressing. The combination of smoky warmth, fresh crunch, and citrusy brightness delivers maximum flavor complexity, making this bowl a crowd-pleaser for any occasion—even if the only drama is what to watch on TV.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pound chicken breasts to even thickness. Drizzle with olive oil and season with smoked paprika, garlic powder, salt, and pepper.
Roast chicken on prepared baking sheet for 18-22 minutes, until cooked through (internal temp 165°F). Let rest 5 minutes, then slice.
Meanwhile, rinse quinoa. Bring chicken broth to a boil in a medium saucepan, add quinoa, cover, and simmer for 15 minutes. Remove from heat and let steam 5 minutes, then fluff with a fork.
In a large bowl, combine cherry tomatoes, cucumber, spinach, feta, red onion, and parsley. Toss with lemon zest.
For the dressing, whisk together lemon juice, Greek yogurt, tahini, grated garlic, cumin, and black pepper until smooth.
Assemble bowls: divide quinoa among 4 bowls. Top each with chicken, veggie mixture, and drizzle with lemon-tahini yogurt dressing. Sprinkle extra parsley if desired.