Chicken and Vegetable Quinoa Bowl
This Chicken and Vegetable Quinoa Bowl recipe is a healthy and nutritious option for people looking to lose weight. Made with quinoa, chicken breast, and a variety of colorful vegetables, it's a low-calorie and high-protein dish that's also gluten-free. This recipe uses less oil, making it even healthier. This quinoa bowl is ideal for lunch or dinner.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
220 kcal
Protein
16 g
Carbs
23 g
Fat
7 g
Fiber
4 g
Ingredients
Quinoa
0.5 cup (100g)
Red Bell Pepper
0.5 cup, sliced (100g)
Green Bell pepper
0.5 cup, sliced (100g)
Red Onion
0.5 cup, chopped (100g)
Olive Oil
1 tsp (5g)
Garlic Powder
1 tsp (2g)
Zucchini
0.5 cup, chopped (100g)
Common Salt
0.5 tsp (3g)
Black Pepper
0.25 tsp (0.5g)
Paprika powder
1 tsp (2g)
Chicken, poultry, breast, skinless
200 gms (200g)
Instructions
Preparation
Rinse the quinoa thoroughly and soak in water for 30 minutes.
In a pot, add the soaked quinoa and 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes until the quinoa is cooked and tender.
Cooking Steps
Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn translucent.
Add chopped red and green bell peppers, chopped zucchini, and sauté for 2-3 minutes until they start to soften.
Add paprika, garlic powder, and salt. Stir well.
Add the chicken breast and cook for 5-7 minutes on each side until it's cooked through.
Once the chicken is cooked, remove from the pan and slice it into small pieces.
Serve the cooked quinoa in a bowl and top it with the cooked vegetables and sliced chicken breast.