Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 1 cup uncooked quinoa, rinsed
- 2 cups water or low-sodium chicken broth
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- Zest and juice of 1 large lemon (about 2 tbsp juice)
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes, halved
- 2 tbsp fresh parsley, chopped
Instructions
- Place quinoa and water (or broth) in a saucepan, bring to a boil. Reduce heat, cover, and simmer 12–15 min until liquid is absorbed. Fluff with fork and set aside.
- While quinoa cooks, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add chicken strips, salt, pepper, and oregano. Cook 5–6 min until golden and cooked through. Remove and set aside.
- In same skillet, heat remaining olive oil. Add garlic, cook 30 sec until fragrant. Stir in lemon zest and juice. Return chicken to skillet, toss to coat, and cook 1 min more.
- Steam broccoli florets in microwave or sauté in same pan for 2–3 min until tender-crisp.
- Divide quinoa among bowls, top with chicken, steamed broccoli, cherry tomatoes, and fresh parsley.
Notes
- For extra flavor, add a splash of honey or maple syrup to the sauce for a touch of sweetness.
- Meal prep friendly: Store components separately for up to 4 days.
- Gluten-free, dairy-free, and high-protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 345 Kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 70 mg
