Chicken and Vegetable Quinoa Bowls

Ingredients

• 2 cups chicken broth
• 1 cup quinoa
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 1 green bell pepper, chopped
• ½ yellow onion, chopped
• 2 zucchinis, chopped
• 1 clove garlic, minced
• 1 head broccoli, chopped
• 1 pint grape tomatoes, halved
• 1 pound rotisserie chicken, boned and chopped
• 1 (5.5 ounce) package crumbled goat cheese
• 1 avocado, sliced
• 1 lemon, juiced

Step 1

Bring the chicken broth and quinoa to a boil in a saucepan. Once it’s boiling, lower the heat to medium-low, cover it, and let it simmer until the quinoa is nice and tender, about 15 to 20 minutes. Don’t forget to season it with a little salt and pepper.

Step 2

While the quinoa is cooking, heat some olive oil in a pan over low heat until it’s shimmering. Toss in the bell pepper and onion, and sauté them gently for a minute or two. Then crank the heat up to medium-high, add the zucchini and garlic, and cook everything until the veggies start to soften and the onions look translucent, around 5 to 7 minutes.

Step 3

Stir in the broccoli and cook it just until it turns a bright green. Season the veggies with salt and pepper to taste. Add the tomatoes, cooking them just long enough for their skins to wrinkle and soften, which should take about 5 minutes.

Step 4

Finally, throw in the chicken and let it warm through for another 5 minutes. When everything is ready, divide the quinoa between bowls and pile on the veggies. Finish each bowl with some goat cheese, slices of avocado, and a squeeze of fresh lemon juice for a bright, fresh touch.