A balanced bowl with grilled chicken, quinoa, and roasted veggies, perfect for diabetes management.

Scale

1 cup quinoa

200g grilled chicken

1 cup Brussels sprouts

1 tbsp olive oil

Salt and pepper to taste

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Cook quinoa according to package instructions.

Grill chicken breast and slice into strips.

Roast Brussels sprouts with olive oil, salt, and pepper.

Assemble bowl with quinoa, chicken, and Brussels sprouts.

Prep Ahead: Cook quinoa and grill chicken in advance to save time during meal prep.

Vegetable Variations: Swap Brussels sprouts with roasted asparagus, zucchini, or cauliflower for variety.

Protein Options: Substitute grilled chicken with tofu, shrimp, or chickpeas for a plant-based alternative.

Dressing Ideas: Drizzle with a light lemon-tahini dressing or balsamic vinaigrette for extra flavor.

Storage: Store components separately in airtight containers in the fridge for up to 3 days.

Reheating: Reheat chicken and vegetables in the oven or air fryer to maintain crispness.

Portion Control: Adjust portion sizes based on individual dietary needs and blood sugar goals.

Herbs & Spices: Add fresh herbs like parsley or cilantro for a burst of freshness.