Name: Chicken and quinoa bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 1/2 cups quinoa, rinsed in a fine-mesh strainer; 1 lb 14 oz boneless skinless chicken breast, cut into 1-inch pieces and patted dry; 1 1/4 lb broccoli florets; 2 tbsp olive oil; 3 cloves garlic, minced; 2 tbsp lemon juice; 2 tsp salt; 3/4 tsp black pepper; 3 cups water; 1 1/2 tsp dried parsley

Nutrition

Per serving

2,314 calories

Protein: 246g; 41% of calories
Carbs: 213g; 36% of calories
Fat: 61g; 23% of calories

Instructions

Prep 20 min · Cook 15 min

Preheat oven to 450°F. On a half-sheet pan, toss broccoli with a third of the olive oil, a pinch of salt, and the garlic. Spread in a single layer and roast until tender and the edges are charred, about 15 to 18 minutes.
In a small pot, combine the rinsed quinoa, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While broccoli roasts, season chicken with the rest of the salt and the black pepper. Heat half the remaining olive oil in a 12-inch skillet over medium-high heat. Add half the chicken in a single layer. Cook undisturbed for 3 minutes, then stir and cook until browned and 165°F inside, about 3 to 5 more minutes. Repeat with the remaining oil and chicken.
In a small bowl, whisk the lemon juice and dried parsley. Fluff the cooked quinoa with a fork and toss with the lemon mixture. Divide quinoa into bowls and top with the seared chicken and roasted broccoli.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes