Combine the quinoa and water in a medium saucepan, bring to a boil over medium high heat, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the quinoa is tender. Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork and season with 1/4 teaspoon salt.

While the quinoa cooks, pat the chicken breast dry and cut it into bite sized pieces. Place in a bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and garlic powder until coated.

Heat a large skillet over medium high heat. Add the seasoned chicken in a single layer and cook for 6 to 8 minutes, stirring occasionally, until the pieces are browned on the outside and cooked through. Transfer the chicken to a plate and set aside.

In the same skillet, add the broccoli florets, sliced bell pepper, and zucchini. Add 1 tablespoon olive oil, the remaining 1/4 teaspoon salt, smoked paprika, and dried oregano. Cook over medium heat for 6 to 8 minutes, stirring often, until the vegetables are crisp tender with some golden edges.

In a small bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, and minced garlic until smooth to make a no sugar dressing. Taste and add a pinch of salt if needed.

To assemble the bowls, divide the cooked quinoa evenly among 4 bowls. Top each with a portion of chicken, sautéed vegetables, avocado slices, and chopped almonds.

Drizzle each bowl with the lemon dressing just before serving, or pack the dressing separately if you are meal prepping for later in the 14 day no sugar diet.