Quinoa, Chicken & Vegetable (Single Bowl Meal)
This Quinoa, Chicken & Vegetable One Meal Bowl is a complete and balanced meal that is high in protein and fiber. It is perfect for lunch or dinner and can be made in advance for meal prep. This recipe is gluten-free, making it suitable for those with gluten intolerance or celiac disease. The dish is also rich in antioxidants, vitamins, and minerals, thanks to the variety of colorful vegetables used.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
170 kcal
Protein
18 g
Carbs
10 g
Fat
7 g
Fiber
3 g
Ingredients
Plain Water
2 medium glass (500g)
Boneless, skinless Chicken Breast
200 gm (200g)
Olive Oil
1 tbsp (15g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Chopped
2 tsp (5g)
Red Bell Pepper
0.25 cup, chopped (25g)
Yellow Bell Pepper
0.25 cup, chopped (25g)
Common Salt
0.25 tsp (1.5g)
Black Pepper
0.5 tsp (1g)
French beans, hybrid
0.25 cup (25g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Quinoa
50 gms (50g)
Instructions
Preparation
Rinse the quinoa in a fine-mesh strainer and drain well.
In a medium pot, bring the water and quinoa to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
Cooking Steps
Preheat a grill or grill pan to medium-high heat.
Brush the chicken breasts with olive oil and season with salt and pepper. Grill for 6-8 minutes per side until cooked through. Set aside to rest.
In a pan, heat olive oil over medium heat. Add onion and garlic, saute for 3-4 minutes.
Add vegetables and saute for 5-7 minutes until they are cooked but still have a crunch.
Add cooked quinoa and chicken breast to the pan. Mix well.
Drizzle lemon juice and season with salt and pepper to taste. Mix well.
Once everything is heated through, turn off the heat.
Serve in a bowl.