Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato
User Reviews
4.5
330 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
3
-
Calories
481 kcal
-
Course
Main Course
-
Cuisine
Mediterranean
Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato
Report
Chicken quinoa bowls have staked their healthy claim on quick and easy meal-prep dinners that are flexible enough to mix and match ingredients for take-to-work lunches that never get boring, too.
Share:
Ingredients
For the Chicken:
- 1 6- ounce skinless, boneless chicken breast
- ¼ cup + 2 tablespoons olive oil
- 1 lemon , juiced and zested
- 2 cloves garlic , pressed or minced
- 2 teaspoons dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup Easy Roasted Broccoli and Feta
- ½ cup Easy Roasted Tomatoes
For the Quinoa:
- 1 cup dried quinoa
- 1 teaspoon kosher salt
- crumbled Feta cheese
Add to Shopping List
Instructions
- Slice the chicken breast into 1-inch chunks and add to a gallon freezer bag. In a small bowl, whisk the olive oil, lemon juice and zest, garlic, oregano and salt and pepper then add to the bag, seal, and marinade for at least 30 minutes up to overnight.
- Heat the remaining 2 tablespoons olive oil in a non-stick skillet over medium high heat. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 10-12 minutes.
- Reduce the heat to medium and add the broccoli and tomatoes to the pan with more olive oil if needed, and warm through.
- Meanwhile, cook the quinoa. Rinse it in a fine mesh strainer under cold water first. Bring a sauce pan of water to a boil over high heat, then add 1 teaspoon of kosher salt and the quinoa. Boil it like pasta, until al dente, stirring occasionally, about 8 to 10 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel, then a lid and let sit for 5-10 minutes.
- To assemble the bowls, divide the quinoa between the bowls and top each with half of the chicken and vegetable mixture. Season with more kosher salt and freshly ground black pepper to taste and drizzle with more olive oil if you'd like. Sprinkle with feta cheese crumbles and serve.
Notes
- The roasted broccoli and roasted tomatoes can be made ahead and stored in the refrigerator for up to 3 days before adding to the cooked chicken to warm before composing the quinoa bowls.
Nutrition Information
Show Details
Serving
1g
Calories
481kcal
(24%)
Carbohydrates
45g
(15%)
Protein
24g
(48%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Cholesterol
42mg
(14%)
Sodium
1321mg
(55%)
Potassium
726mg
(21%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
405IU
(8%)
Vitamin C
48mg
(53%)
Calcium
88mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 481kcal | 24% |
| Carbohydrates | 45g | 15% |
| Protein | 24g | 48% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 1321mg | 55% |
| Potassium | 726mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 48mg | 53% |
| Calcium | 88mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
330 reviews
Excellent
Other Recipes
You'll Also Love
