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Vibrant Grilled Chicken Broccoli Bowls with Lemon Herb Quinoa

Grilled Chicken Broccoli Bowls with Lemon Herb Quinoa

Enjoy a complete, healthy dinner in just 30 minutes with these vibrant Grilled Chicken Broccoli Bowls. Featuring perfectly seasoned grilled chicken, tender-crisp roasted broccoli, and fluffy lemon herb quinoa, this balanced meal is ideal for busy weeknights or easy meal prep.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Lemon Herb Quinoa:

  • 1 cup quinoa, rinsed
  • 2 cups low-sodium chicken broth
  • Zest and juice of 1 large lemon
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 2 cloves garlic, minced
  • Salt and black pepper to taste

For the Grilled Chicken:

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • Salt and black pepper to taste

For the Roasted Broccoli:

  • 4 cups broccoli florets
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste

Optional Toppings:

 

  • Sliced avocado, cherry tomatoes, crumbled feta cheese, toasted almonds, tahini sauce.

Instructions

 

  1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in the lemon zest, lemon juice, olive oil, parsley, dill, and minced garlic. Season with salt and pepper.
  2. Prep the Chicken & Broccoli: Preheat oven to 425°F (220°C) and heat a grill pan or skillet over medium-high heat. Pat chicken breasts dry and coat with 2 tbsp olive oil and all listed seasonings. On a baking sheet, toss broccoli florets with 2 tbsp olive oil, garlic powder, salt, and pepper.
  3. Cook the Components: Place the seasoned chicken on the hot grill pan. Cook for 6-7 minutes per side, or until internal temperature reaches 165°F. Transfer to a plate to rest. While chicken cooks, roast the broccoli in the preheated oven for 15-18 minutes, until tender and slightly charred.
  4. Assemble the Bowls: Slice the rested chicken against the grain. Divide the lemon herb quinoa among four bowls. Top with sliced grilled chicken and roasted broccoli. Add your choice of optional toppings. Serve immediately.

Notes

 

  • For Meal Prep: Store components separately in airtight containers in the fridge for up to 4 days. Assemble bowls just before eating or reheating.
  • Quinoa Tip: Rinsing quinoa thoroughly before cooking removes its natural bitter coating (saponins).
  • Customize: Make it vegan by substituting chicken with chickpeas or baked tofu, and use vegetable broth.

Find it online: https://juicymeatrecipes.com/grilled-chicken-broccoli-bowls-with-lemon-herb-quinoa/