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Grilled Chicken Quinoa Bowl

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Mediterranean
Grilled Chicken Quinoa Bowl
Ingredients
  • 2 cups chicken broth
  • 1 cup rinsed quinoa
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 garlic scapes, chopped
  • 1 small onion, chopped
  • 2 skinless, boneless chicken breast halves - cut into strips
  • 1 zucchini, diced
  • 1 tomato, diced
  • 4 ounces crumbled feta cheese
  • 8 fresh basil leaves
  • 1 tablespoon lime juice
Instructions
1
Boil chicken broth and quinoa in a saucepan until the liquid starts to bubble vigorously.
2
Reduce heat to a low flame, cover the pan with a lid, and let it cook until the broth has been fully absorbed by the quinoa, the grains have become tender and fluffy, and a visible white line can be seen running through them, approximately 12 minutes.
3
In the meantime, heat 2 tablespoons of olive oil in a skillet over medium-high heat.
4
Sauté garlic scapes and onion in the hot oil, stirring constantly, until the onion has lost its raw edge and is translucent, taking around 5 minutes.
5
Add chicken breast strips to the skillet and continue cooking until they are still slightly pink in the middle, about 5 additional minutes.
6
Remove the chicken from the skillet and set it aside on a plate.
7
Pour the remaining 2 tablespoons of olive oil into the skillet.
8
Sauté zucchini and tomato in the hot oil, stirring frequently, until the zucchini is tender, taking anywhere from 5 to 8 minutes.
9
Return the chicken to the skillet and sprinkle it with feta cheese, basil leaves, and a squeeze of lime juice.
10
Continue cooking until the chicken is fully cooked and hot, taking around 10 more minutes.
11
Serve the chicken over a bed of hot quinoa.