Name: Chicken and Veggie Quinoa Bowls
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Chicken broth - 2 cups; Quinoa - 1 cup; Salt and ground black pepper to taste - 1 cup; Olive oil - 2 tablespoons; Green bell pepper, chopped - 1; Yellow onion, chopped - ½; Zucchinis, chopped - 2; Garlic, minced - 1 clove; Broccoli, chopped - 1 head; Grape tomatoes, halved - 1 pint; Rotisserie chicken, boned and chopped - 1 pound; Crumbled goat cheese - 1 (5.5 ounce) package; Avocado, sliced - 1; Lemon, juiced - 1

Ingredients for - Chicken and Veggie Quinoa Bowls

1. Chicken broth 2 cups

2. Quinoa 1 cup

3. Salt and ground black pepper to taste 1 cup

4. Olive oil 2 tablespoons

5. Green bell pepper, chopped 1

6. Yellow onion, chopped ½

7. Zucchinis, chopped 2

8. Garlic, minced 1 clove

9. Broccoli, chopped 1 head

10. Grape tomatoes, halved 1 pint

11. Rotisserie chicken, boned and chopped 1 pound

12. Crumbled goat cheese 1 (5.5 ounce) package

13. Avocado, sliced 1

14. Lemon, juiced 1

How to cook deliciously - Chicken and Veggie Quinoa Bowls

1 . Stage

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.

2 . Stage

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.

3 . Stage

Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.