Name: Lemon Chicken Quinoa Bowls With Crisp Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup dry quinoa, rinsed; 2 cups low-sodium chicken broth or water; 1 lb boneless, skinless chicken breasts, cut into thin strips; 1½ tbsp olive oil, divided; 1 tsp dried oregano; ½ tsp garlic powder; 1 lemon, juiced and zested; ½ tsp kosher salt, plus more to taste; ¼ tsp black pepper; 1 medium cucumber, diced; 2 cups baby spinach; ½ cup plain Greek yogurt (optional)

Instructions

5 steps

Combine quinoa and broth in a saucepan. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Rest off heat for 5 minutes, then fluff.
Meanwhile, pat chicken dry and toss with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper.
Cook chicken in a skillet over medium-high heat for 6 to 8 minutes, turning as needed, until the thickest pieces reach 165°F.
Stir lemon zest and half the juice into the chicken. Toss cucumber and spinach with the remaining olive oil and lemon juice.
Divide quinoa among bowls and top with chicken and vegetables. Add a spoonful of yogurt if desired; season to taste.

Recipe at a glance

Lemon Chicken Quinoa Bowls With Crisp Vegetables

Ingredients

Instructions

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