Chicken and Veggie Quinoa Bowls
Description
These gluten-free quinoa bowls are packed with fresh vegetables, leftover shredded rotisserie chicken, and topped with goat cheese and avocado for a wholesome lunch or dinner.
Ingredients
•
2 cups chicken broth
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1 cup quinoa
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salt and ground black pepper to taste
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2 tablespoons olive oil
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1 green bell pepper, chopped
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1/2 yellow onion, chopped
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2 zucchinis, chopped
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1 clove garlic, minced
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1 head broccoli, chopped
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1 pint grape tomatoes, halved
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1 pound rotisserie chicken, boned and chopped
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1 (5 1/2 ounce) package crumbled goat cheese
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1 avocado, sliced
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1 lemon, juiced
Directions
1
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
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
Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.