Description

This isn’t just another healthy chicken quinoa bowl; it’s a delicious, satisfying, and energizing meal you’ll actually crave. We’re talking tender, marinated grilled chicken, perfectly charred broccoli, and fluffy red quinoa, all tied together with a bright, punchy herb sauce. It’s a complete game-changer for your weeknight dinner or meal-prep routine.

Ingredients

Units Scale

For the Grilled Chicken (2 Servings)

12-14 oz Boneless, skinless chicken (thighs or 1 large breast), cut into 1-inch strips
1 Tbsp Olive oil
1 Tbsp Soy sauce (or tamari for gluten-free)
1 Tbsp Honey or maple syrup
1 tsp Sriracha or other hot sauce (optional)
1/2 tsp Garlic powder
1/2 tsp Ginger powder
1/4 tsp Freshly ground black pepper
Sesame seeds (for garnish)
Sliced green onions (for garnish)

For the Roasted Broccoli

1 large Head of broccoli, cut into florets
1 Tbsp Olive oil
1/2 tsp Garlic powder
1/4 tsp Salt
1/8 tsp Black pepper

For the Red Quinoa

1/2 cup Red quinoa, rinsed well
1 cup Water or vegetable broth

For the Vibrant Herb Sauce

1/2 cup Fresh parsley, packed
1/4 cup Fresh cilantro, packed
1 clove Garlic
1/4 cup Olive oil
1 Tbsp Fresh lime juice (or lemon juice)
1/2 tsp Dried oregano
1/4 tsp Red pepper flakes (optional, for heat)
Salt and black pepper to taste

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Instructions

Marinate the Chicken: In a small bowl, whisk together the 1 Tbsp olive oil, soy sauce, honey, sriracha, garlic powder, ginger powder, and black pepper. Add the chicken strips and toss to coat. Let it marinate at room temperature for at least 15 minutes.
Cook the Quinoa: Place the rinsed quinoa and 1 cup of water (or broth) in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Roast the Broccoli: Preheat oven to 400°F (200°C). In a large bowl, toss the broccoli florets with 1 Tbsp olive oil, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 15-20 minutes, until tender-crisp and charred.
Make the Herb Sauce: While the broccoli roasts, combine all herb sauce ingredients (parsley, cilantro, garlic, 1/4 cup olive oil, lime juice, oregano, optional red pepper) in a food processor or small blender. Pulse until finely chopped and combined. Season with salt and pepper to your liking.
Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Add the marinated chicken strips in a single layer. Cook for 3-4 minutes per side, until charred and cooked through.
Assemble Your Bowl: Divide the fluffy red quinoa between two bowls. Top with the roasted broccoli and grilled chicken strips. Drizzle the vibrant herb sauce all over the top. Garnish with sesame seeds and sliced green onions. Serve immediately!

Notes

- Marinating: If you have time, cover and refrigerate the chicken for up to 30 minutes for an even deeper flavor.
- Rinse Quinoa: Rinsing the quinoa is a crucial step! It removes the natural coating, called saponin, which can taste bitter.
- Roast Broccoli: Do not overcrowd the pan! Giving the broccoli space is the key to roasting it until it’s tender-crisp and charred, rather than just steaming it.
- Sauce Texture: You want a bright green sauce with a little texture, similar to a chimichurri.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Main Course, Dinner, Bowl
Method: Grilling, Roasting
Cuisine: American

Nutrition

Serving Size: 1 bowl (1/2 of recipe)
Calories: 590 kcal
Sugar: 9 g
Sodium: 950 mg
Fat: 24 g
Saturated Fat: 4 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 11 g
Protein: 45 g
Cholesterol: 120 mg