Quinoa Chicken and Veggie Bowl Recipe

Ingredients 0/14

Step 1

Bring the chicken broth and quinoa to a boil in a saucepan. Once it’s boiling, lower the heat to medium-low, cover the pot, and let it simmer until the quinoa is nice and tender, about 15 to 20 minutes. Season it with a bit of salt and pepper once it’s done.

Step 2

While the quinoa is cooking, warm up some olive oil in a pan over low heat until it’s shimmering. Toss in the bell pepper and onion and sauté them gently for a minute or two. Then turn the heat up to medium-high, add the zucchini and garlic, and cook everything until the zucchini starts to soften and the onions become clear, around 5 to 7 minutes.

Step 3

Throw in the broccoli and sauté just until it turns a bright green. Sprinkle in some salt and pepper to taste. Stir in the tomatoes and cook them quickly until they start to wrinkle and soften, about 5 minutes.

Step 4

Finally, add the chicken to the pan and cook just until it’s warmed through, which should take another 5 minutes or so.

Step 5

Scoop the quinoa into bowls, pile on the veggies, and finish everything off with some crumbled goat cheese, slices of avocado, and a squeeze of fresh lemon juice. Enjoy!