CHICKEN AND VEGGIE QUINOA BOWLS

Chicken and Veggie Quinoa Bowls image

Healthy and enjoyable meal for the whole family! These bowls are super easy to make in advance or last minute! Gluten-free and can be made vegetarian if you remove the chicken and use vegetable broth. Depending on how much quinoa or veggies you like, this recipe can serve anywhere from 3 to 6 people.

Provided by sam johnson

Time 40m

Yield 6

Number Of Ingredients 14

Ingredients

2 cups chicken broth
1 cup quinoa
salt and ground black pepper to taste
2 tablespoons olive oil
1 green bell pepper, chopped
½ yellow onion, chopped
2 medium (blank)s zucchinis, chopped
1 clove garlic, minced
1 head broccoli, chopped
1 pint grape tomatoes, halved
1 pound rotisserie chicken, boned and chopped
1 (5.5 ounce) package crumbled goat cheese
1 avocado, sliced
1 lemon, juiced

Steps:

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Season with salt and pepper.
While quinoa cooks, heat olive oil in a pan over low heat until gleaming. Add bell pepper and onion and saute for 1 to 2 minutes. Turn heat to medium-high, add zucchinis and garlic, and saute until they are starting to soften and the onion is transparent, 5 to 7 minutes. Add broccoli and saute until bright green. Season veggies with salt and pepper. Stir in tomatoes and quickly saute until they start to crinkle and soften, about 5 minutes. Add chicken to warm through, about 5 minutes more.
Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 31 g, Cholesterol 89.2 mg, Fat 29.9 g, Fiber 7 g, Protein 34.1 g, SaturatedFat 9.8 g, Sodium 615.9 mg, Sugar 3.7 g