Name: Healthy Chicken & Veggie Quinoa Power Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: US
Ingredients: 2 cups chicken broth; 1 cup quinoa; Salt and freshly ground black pepper to taste; 2 tablespoons extra virgin olive oil; 1 green bell pepper, chopped; 1/2 yellow onion, finely chopped; 2 medium zucchinis, chopped; 1 clove garlic, minced; 1 head broccoli, cut into florets; 1 pint grape tomatoes, halved; 1 pound cooked rotisserie chicken, boned and chopped; 1 (5.5 ounce) package crumbled goat cheese; 1 ripe avocado, sliced; 1 lemon, juiced

Embrace the vibrant flavors of the Mediterranean with these nourishing quinoa bowls. A symphony of textures and tastes, from the nutty quinoa to the crisp-tender vegetables and savory chicken, all brightened with a zesty lemon dressing.

Follow The Directions

01

Step

In a medium saucepan, bring the chicken broth and quinoa to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed. Season with salt and pepper. (Time: 20 minutes)

02

Step

While the quinoa is cooking, heat the olive oil in a large skillet over medium-low heat. Add the bell pepper and onion and sauté for 2-3 minutes, until slightly softened. Increase the heat to medium-high, add the zucchini and garlic, and sauté for another 5-7 minutes, until the vegetables are tender-crisp. (Time: 10 minutes)

03

Step

Add the broccoli florets to the skillet and sauté for 3-5 minutes, until bright green and slightly tender. Season the vegetables with salt and pepper to taste. (Time: 5 minutes)

04

Step

Stir in the halved grape tomatoes and sauté for 2-3 minutes, until they begin to soften and release their juices. (Time: 3 minutes)

05

Step

Add the chopped rotisserie chicken to the skillet and heat through for 2-3 minutes. (Time: 3 minutes)

06

Step

Divide the cooked quinoa among 6 bowls. Top with the sautéed vegetables and chicken mixture. Garnish with crumbled goat cheese, sliced avocado, and a generous squeeze of fresh lemon juice. Serve immediately.

For a vegetarian option, substitute vegetable broth for the chicken broth and omit the chicken. Consider adding chickpeas or white beans for added protein.
To make ahead, cook the quinoa and vegetables separately and store in the refrigerator. When ready to serve, reheat the vegetables and chicken and assemble the bowls.
Feel free to customize these bowls with your favorite vegetables. Spinach, kale, mushrooms, or roasted sweet potatoes would all be delicious additions.

Chicken and Veggie Quinoa Bowls

Ingridients

Nutrition

Follow The Directions

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Abigail Turcotte

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