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- 2 boneless, skinless chicken breasts - 1 cup quinoa - 2 cups vegetable or chicken broth - 1 cup cherry tomatoes, halved - 1 bell pepper, diced (any color) - 1 zucchini, diced - 1 cup spinach or kale - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried Italian herbs (such as basil, oregano, and thyme) - Fresh parsley for garnish - Salt and pepper, to taste

Herbed Chicken and Quinoa Bowl with Veggies

Discover the delicious and nutritious Herbed Chicken and Quinoa Bowl with Veggies. This vibrant meal combines lean protein from marinated chicken, fiber-rich quinoa, and a colorful mix of fresh vegetables. Perfect for a quick dinner or meal prep, this dish is customizable to suit your taste and seasonal produce. Enjoy a balanced combination of flavors and nutrients with every bite, making it a satisfying choice for health-conscious individuals.
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Ingredients
  

For the Chicken:

2 boneless, skinless chicken breasts

2 tablespoons olive oil

2 teaspoons dried Italian herbs (oregano, basil, thyme)

1 teaspoon garlic powder

Salt and pepper to taste

Juice of 1 lemon

For the Quinoa:

1 cup quinoa

2 cups vegetable or chicken broth

1 tablespoon olive oil

Salt to taste

For the Veggies:

1 red bell pepper, diced

1 medium zucchini, sliced

1 cup cherry tomatoes, halved

1 cup spinach leaves

2 tablespoons fresh parsley, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Marinate the Chicken:

    In a bowl, combine olive oil, dried Italian herbs, garlic powder, lemon juice, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

      Cook the Quinoa:

        Rinse quinoa under cold water to remove any bitterness. In a medium saucepan, combine quinoa and broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes or until quinoa is fluffy and liquid is absorbed. Fluff with a fork and set aside.

          Prepare the Veggies:

            In a large skillet, heat olive oil over medium heat. Add the red bell pepper and zucchini, sautéing for about 5 minutes until they begin to soften. Add the cherry tomatoes and continue to cook for another 3-4 minutes. Stir in spinach until wilted. Season with salt and pepper. Remove from heat.

              Cook the Chicken:

                Preheat a grill pan over medium-high heat. Remove chicken from marinade and place on the grill pan. Cook for 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks. Let it rest for a few minutes before slicing.

                  Assemble the Bowl:

                    In serving bowls, layer a generous amount of quinoa first. Top with the sautéed veggies and sliced herbed chicken. Garnish with fresh parsley.

                      Serve and Enjoy:

                        Drizzle with a little extra olive oil or a squeeze of lemon juice if desired. Enjoy your colorful and nutritious Herbed Chicken and Quinoa Bowl!

                          Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings