Ingredients 1x2x3x

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
• Chicken marinade: 2 tablespoons olive oil, zest and juice of 1 lime, 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon honey or maple syrup, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
• Quinoa base: 1 cup quinoa (rinsed), 2 cups low-sodium chicken or vegetable broth, pinch of salt
• Herby yogurt-lime sauce: 3/4 cup plain Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lime juice, 1 teaspoon lime zest, 2 tablespoons finely chopped herbs (cilantro, basil, or mint), pinch of salt
• Vegetables and extras: 1 avocado (sliced), 1 cup cucumber (diced), 1 cup arugula or baby greens, 1/4 cup toasted pumpkin seeds (pepitas), extra lime wedges
• Optional toppings: Pickled red onions, crumbled cotija or feta, hot sauce

Method

1. Marinate the chicken. In a bowl, whisk olive oil, lime zest and juice, garlic, cumin, smoked paprika, honey, salt, and pepper. Add chicken and toss to coat. Let it sit at least 20 minutes (or up to 8 hours in the fridge).
2. Cook the quinoa. Rinse quinoa under cold water. Add to a pot with broth and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer 15 minutes. Remove from heat and steam, covered, 5 minutes. Fluff with a fork.
3. Make the citrus-tomato salsa. In a small bowl, combine tomatoes, chopped orange segments, red onion, jalapeño, cilantro, olive oil, and lime juice. Season with salt. Let it sit so the flavors meld.
4. Mix the yogurt-lime sauce. Stir yogurt, olive oil, lime juice and zest, and herbs. Season with a pinch of salt. Add a splash of water if you want a drizzle consistency.
5. Grill or sear the chicken. Heat a grill or skillet over medium-high. Lightly oil the grates or pan. Cook chicken 5–7 minutes per side, until the internal temperature reaches 165°F. Rest 5 minutes, then slice.
6. Prep the veggies. Slice the avocado. Dice the cucumber. Rinse and pat dry the arugula or greens. Toast pumpkin seeds in a dry pan over medium heat for 2–3 minutes until fragrant.
7. Assemble the bowls. Add a scoop of quinoa to each bowl. Top with greens, sliced chicken, avocado, cucumber, and a spoonful of citrus salsa. Drizzle with yogurt-lime sauce. Finish with toasted pepitas and extra lime.
8. Taste and adjust. Add salt to the quinoa if it needs it, more lime for brightness, or a touch of hot sauce for heat.