Grill the Chicken Tenderloin:
– Season the chicken tenderloin with salt and pepper.
– Preheat a grill or grill pan to medium heat and cook the chicken tenderloin for about 6-7 minutes each side or until fully cooked. Set aside to rest before slicing.

Cook the Quinoa:
– Prepare the quinoa according to package instructions. Set aside.

Sauté the Vegetables:
– In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
– Add the cherry tomatoes and cook for 3-4 minutes until slightly softened.
– Add the baby spinach to the skillet and cook for an additional 2 minutes until wilted. Season with salt and pepper to taste.

Assemble the Bowl:
– In a serving bowl, place the cooked quinoa as the base.
– Top the quinoa with the sautéed vegetable mixture.
– Add sliced avocado and grilled chicken tenderloin on top.
– Drizzle with a bit of lemon juice for added freshness.

Add the Eggs (Optional):
– If using, poach or fry the eggs to your preference and place them on top of the bowl.

Serve:
– Serve the breakfast bowl warm, and enjoy the protein-rich start to your day!