Chicken and Broccoli Quinoa Bowl
A delightful combination of lean chicken, fluffy quinoa, and roasted broccoli for a balanced, satisfying meal.
15 min
Prep
25 min
Cook
4
Serves
420
Calories
Macros · per serving
35g protein
42g carbs
13g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 1 cup quinoa
- 2 heads broccoli
- 2 tbsp olive oil
- salt — to taste
- black pepper — to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp lemon juice
- 2 cups water
Instructions
- 1
Preheat the oven to 200°C (390°F).
- 2
Rinse the quinoa under cold water and then cook it in a saucepan with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and let cook for about 15 minutes or until the water is absorbed. Fluff with a fork.
- 3
While the quinoa is cooking, cut the broccoli into florets, toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 20 minutes, turning halfway through.
- 4
Cut the chicken breast into bite-sized pieces. Season with garlic powder, onion powder, salt, and pepper.
- 5
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 6-8 minutes until browned and cooked through, stirring occasionally.
- 6
In a large bowl, combine cooked quinoa, roasted broccoli, and chicken. Drizzle with lemon juice and toss gently to combine.
- 7
Serve the quinoa bowl warm, dividing equally among four bowls.
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