By JJ Virgin

15-Minute Chicken & Quinoa Macro Bowls


May 21, 2018

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

This quick and easy macro bowl recipe has all the protein, fiber, carbs, and fats you need for a healthy, balanced meal, plus plenty of delicious, fresh flavors!

  • Yields: 2 Servings


12 oz. boneless skinless pasture-raised organic chicken breasts (2 small breasts)

1/4 cup avocado oil, divided

2 tsp fresh lemon juice

3/4 tsp sea salt, divided

1/2 tsp smoked paprika

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp freshly ground black pepper

2 cups cooked organic quinoa

1 small avocado, thinly sliced

1 cup organic broccoli florets (raw or cooked, your preference)

1/2 cup shredded organic carrot

1/4 cup organic sprouts (not soybean)

1/4 cup pomegranate seeds (also called “pomegranate arils”)

2 tbsp grainy mustard

Dash of monk fruit sweetener


1In small bowl, stir together 1/2 teaspoon of the sea salt, paprika, onion powder, garlic powder, and black pepper.

2Sprinkle both sides of chicken breast with seasoning mix, then drizzle with lemon juice.

3Heat 2 tablespoons of avocado oil in skillet over medium-high heat.

4Saute chicken breasts on both sides until deep golden brown and internal temperature of 165F, about 4-5 minutes per side.

5Remove chicken to plate, cover, and allow to rest while assembling bowls.

6Divide cooked quinoa between bowls, then half of the carrot, broccoli, and avocado slices to each bowl.

7Slice cooked chicken breast and divide between both bowls.

8Top each bowl with half the sprouts and half the pomegranate seeds.

9In small bowl, stir together mustard and remaining 2 tablespoons avocado oil, 1/4 teaspoon seas salt, and dash of monk fruit sweetener, if desired

10Drizzle each macro bowl with half the mustard dressing and serve.

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Nutrition Facts

Total Fat20g
Total Carbohydrates46g
Dietary Fiber9g