We've put together a simple, yet stunning dinner or lunch recipe for you! The chicken can be marinated the night before for extra flavour. This is an easy dish that can be meal prepped too. This bowl is easy to serve with any vegetables you have on hand in your fridge, the combinations are endless. Whether it is chicken, beef or straight veggies, this bowl is packed with healthy proteins and nutrients. Feeding yourself good food has never been so satisfying!
1 6-ounces Skinless Chicken Breast (High Point Meat Shop - Greek Chicken Breast)
¼ cup +4 TBSP Olive Oil (All of Oils - Tuscan Herb Infused Early Harvest EVOO)
1 Lemon juice and zest
2 cloves of minced Garlic (River’s Edge Garlic - Spanish Roja)
2 teaspoon Dried Oregano
½ teaspoon Salt (Avafina Organics - Mother Nature’s Himalayan Pink Salt)
¼ teaspoon Black Pepper (Avafina Organics - Mother’s Nature’s Black Pepper)
1 cup Broccoli florets
½ cup Cherry Tomatoes halved
1 Cup Dried Quinoa (Avafina Organics- Mother Nature’s TriColor Quinoa)
1 Teaspoon Salt (Avafina Organics- Mother Nature’s Himalayan Pink Salt)
1 Cup Crumbled Feta Cheese (Mt Lehman Cheese CO- Goat’s Pride Farmstead Feta)
1 Cup Microgreens (Sky Harvest- Organic Radical Radish)
Slice the chicken breast int 1-inch chunks and add to a large freezer bag.
In a small bowl, whisk the olive oil, lemon juice with zest, garlic, oregano, salt and pepper together.
Pour the marinade into the freezer bag and thoroughly cover the chicken chunks. Refrigerate for 30 minutes.
In a medium non-stick skillet on medium-high heat add olive oil, cherry tomatoes and broccoli florets. Stirring occasionally until the tomatoes are soft and tender while the broccoli is crisp-tender and browned in spots. Around 7-8 minutes.
In another medium non-stick skillet over medium-high heat add olive oil and the marinade chicken. Cook thoroughly until brown on both sides for about 10-12 minutes.
Add broccoli and tomatoes to the chicken skillet and shimmer on low.
Meanwhile, rinse the quinoa in a fine mesh strainer under cold water. Bring a pot of water with salt to a boil over high heat.
Add quinoa and cook it like pasta until al dente, stirring occasionally for about 8-10 minutes.
Drain the pot carefully and fluff with a fork. Cover with a clean kitchen towel under the lid for about 5-10 minutes.
To assemble and serve the bowls, divide the quinoa into the bowls first. Arrange the chicken, broccoli and tomato evenly. Top with crumbled feta cheese then microgreens. Season with salt and pepper to taste. Drizzle olive oil and enjoy!
Hope you liked this tasty and healthy recipe! We are always open to your feedback, reach out to us anytime - [email protected]