Description
A well-balanced, protein-packed dinner bowl with quinoa, chicken, and fresh veggies, perfect for busy weeknights.
Ingredients
Scale
- 1 cup quinoa
- 2 cups chicken broth or water
- 2 chicken breasts, cooked and diced
- 1 red bell pepper, diced
- 1 cup broccoli florets
- 1 carrot, sliced
- 1 avocado, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- Rinse the quinoa under cold water and drain. In a medium pot, combine quinoa and chicken broth, bring to a boil.
- Reduce heat, cover, and simmer for about 15 minutes until quinoa is fluffy.
- While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the diced chicken, red bell pepper, broccoli, and carrot.
- Season with salt and pepper and sauté until the vegetables are tender.
- Once the quinoa is done, fluff it with a fork and divide it into bowls.
- Top each bowl with the sautéed chicken and vegetables, then add sliced avocado on top.
- Garnish with fresh herbs if desired. Serve warm and enjoy your healthy dinner!
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Can also be frozen for up to 2 months without avocado.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg