Chicken and Veggie Quinoa Bowls

These gluten-free quinoa bowls are packed with fresh vegetables, leftover shredded rotisserie chicken, and topped with goat cheese and avocado for a wholesome lunch or dinner.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 522 Calories

Ingredients

• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 2 cups chicken broth
• 1 green bell pepper, chopped
• 1 head broccoli, chopped
• 1 cup quinoa
• 1 pint grape tomatoes, halved
• 1 avocado, sliced
• 1 (5.5 ounce) package crumbled goat cheese
• 1 pound rotisserie chicken, boned and chopped
• 0.5 yellow onion, chopped
• 2 zucchinis, chopped

Recipe Instructions

Step 1

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Season with salt and pepper.

Step 2

While quinoa cooks, heat olive oil in a pan over low heat until gleaming. Add bell pepper and onion and saute for 1 to 2 minutes. Turn heat to medium-high, add zucchinis and garlic, and saute until they are starting to soften and the onion is transparent, 5 to 7 minutes. Add broccoli and saute until bright green. Season veggies with salt and pepper. Stir in tomatoes and quickly saute until they start to crinkle and soften, about 5 minutes. Add chicken to warm through, about 5 minutes more.

Step 3

Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.