Quinoa Bowl with Chicken and Garden Vegetables

Name: Quinoa Bowl with Chicken and Garden Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 whole Chicken Breast; 2 cups Chicken Broth; 4 oz Crumbled Feta Cheese; 1 whole Diced Tomatoes; 4 tbsp Extra-Virgin Olive Oil; 8 whole Fresh Basil; 2 cloves Garlic; 1 tbsp Lime Juice; 1 whole Onion; 1 cup Quinoa; 1 whole Zucchini

Dinner 🍽️Lunch 🥪Salad 🥗 American High-Protein 💪Sugar-Free Gluten-Free

Quinoa Bowl with Chicken and Garden Vegetables layers tender chicken strips over fluffy, broth-simmered quinoa with bursts of zucchini and tomato. Briny feta and fresh basil add a creamy, herb-bright finish, while a hint of lime lifts the flavors. It’s a fresh, satisfying weeknight dinner that tastes light yet complete.

Prep30 mins
Cook30 mins
Serves4
DifficultyEasy

1

Bring the chicken broth and quinoa to a boil in a saucepan.
2

Lower the heat to a simmer, cover, and cook until the broth is absorbed, the quinoa is fluffy, and a white line appears in the grain, about 12 minutes.
3

Meanwhile, heat 2 tablespoons olive oil in a skillet.
4

Cook and stir the garlic scapes and the onion in the hot oil until the onion is translucent, about 5 minutes.
5

Stir in the chicken breast strips and cook until the chicken is still slightly pink in the center, about 5 more minutes.
6

Remove the chicken to a plate and set aside.
7

Pour the remaining 2 tablespoons olive oil into the skillet.
8

Cook and stir the zucchini and the tomato in the hot oil until the zucchini is tender, 5 to 8 minutes.
9

Return the chicken to the skillet and sprinkle with feta cheese, basil leaves, and lime juice.
10

Cook until the chicken is fully cooked and hot, about 10 more minutes.
11

Serve over hot quinoa.