Vegetable bowl with chicken and quinoa

Cook the quinoa according to the instructions on the packet.

Clean the Brussels sprouts and steam for 5–10 minutes.

Wash the chicken breast fillets and pat dry.

Wash, halve, core and cut the bell pepper into strips.

Heat the grill pan and brush with sesame oil.

Fry the meat in the hot grill pan, turn after about 5 minutes.

Add the pepper strips.

Cut the avocado pulp into long strips.

Halve the lime, squeeze out and drizzle a little juice over the avocado.

Wash and drain the spinach.

Put the chickpeas in a colander and drain.

Wash the coriander, shake dry and pluck the leaves.

Season the quinoa with lime juice, salt and pepper.

Cut the meat into strips and arrange everything in bowls.

Scatter the sesame seeds and coriander on top and serve.