Description
A healthy, affordable, and super easy one-bowl meal perfect for lunch or dinner. Packed with protein, fiber, and flavor, this quinoa chicken veggie bowl comes together in under 30 minutes.
Ingredients
Scale
- 1 cup quinoa (uncooked)
- 2 cups water or chicken broth
- 1 tablespoon olive oil
- 1 medium chicken breast, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup frozen mixed vegetables (e.g. peas, carrots, corn, green beans)
- 1/4 cup chopped fresh spinach (optional)
- 2 tablespoons Greek yogurt or plain yogurt
- 1 teaspoon lemon juice
- Fresh cilantro (for garnish)
Instructions
- Cook the Quinoa: Rinse quinoa under cold water. In a pot, bring 2 cups of water or broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
- Cook the Chicken: In a skillet, heat olive oil over medium heat. Add diced chicken, garlic powder, paprika, salt, and pepper. Sauté for 6–8 minutes or until the chicken is fully cooked and golden brown.
- Add Vegetables: Stir in frozen mixed vegetables and spinach (if using). Cook for another 3–5 minutes until veggies are tender and warmed through.
- Assemble the Bowl: In a serving bowl, layer quinoa as the base. Top with the chicken and veggie mixture.
- Make the Sauce: In a small bowl, mix Greek yogurt with lemon juice. Drizzle over the bowl.
- Garnish and Serve: Sprinkle with chopped cilantro, add a lemon wedge on the side, and enjoy!
Notes
You can prep components like quinoa or chicken ahead of time for quick assembly. Substitute with tofu for a vegetarian version.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg