Growing up, rice was our go-to grain for pretty much every meal. My mom would make big batches of it, and that was that. I hadn’t even heard of quinoa until I was in my thirties! But now, this chicken broccoli quinoa bowl is a regular at our dinner table.
What I love about quinoa is how simple it is to cook – way easier than rice, if you ask me. Just rinse it, add it to water, and in 15 minutes, you’ve got perfectly fluffy grains. Plus, when you pair it with chicken and broccoli, you end up with a meal that’s filling without making you feel like you need a nap afterward.
Why You’ll Love This Chicken Quinoa Bowl
- Protein-packed and nutritious – With lean chicken breast and protein-rich quinoa, this bowl delivers a healthy dose of nutrients while keeping you satisfied for hours.
- One-pot meal – Everything cooks in a single pot, which means less cleanup and more time to enjoy your evening.
- Meal prep friendly – This recipe makes perfect portions for your weekly meal prep and stays fresh in the fridge for several days.
- Customizable – You can easily swap ingredients based on what you have – use different vegetables, try other herbs, or adjust the spice level to your taste.
- Budget-conscious – Using simple ingredients like chicken, quinoa, and basic vegetables makes this a wallet-friendly option for healthy eating.
What Kind of Chicken Should I Use?
For this quinoa bowl, boneless skinless chicken breast is the way to go, though you could easily swap in chicken thighs if that’s what you prefer. When shopping, look for chicken breasts that are roughly the same size so they’ll cook evenly when cut into pieces. Fresh chicken is ideal, but if you’re using frozen, make sure it’s completely thawed and patted dry with paper towels before cooking – this helps you get a nice golden brown color when you sear it. If you’re trying to save time, you can even use pre-cut chicken breast pieces from your grocery store’s meat department, just keep an eye on them while cooking since smaller pieces can cook more quickly.
Options for Substitutions
This healthy bowl recipe is super adaptable and works well with quite a few substitutions:
- Quinoa: While quinoa gives this dish a nice protein boost, you can swap it for brown rice, cauliflower rice (for low-carb), or even pearl couscous. Just adjust cooking times according to package instructions.
- Chicken breast: Feel free to use chicken thighs instead – they’re often more flavorful! For a vegetarian version, try chickpeas or cubed firm tofu.
- Broccoli: Any green veggie works great here. Try cauliflower, green beans, or asparagus. Just cut them into similar-sized pieces for even cooking.
- Chicken stock: Vegetable stock works just as well. If using water instead, add an extra pinch of salt and herbs to maintain flavor.
- Fresh herbs: No fresh parsley? Use cilantro or basil instead. For dried herbs, you can swap thyme and rosemary with Italian seasoning or herbs de Provence.
- Butter and olive oil: You can use all olive oil or swap in coconut oil. For dairy-free versions, skip the butter and just use 2 tablespoons of oil.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking quinoa bowls is not rinsing the quinoa before cooking, which can leave a bitter, soapy taste from its natural coating called saponin – simply rinse it in a fine-mesh strainer under cold water for 30 seconds. Another common error is overcrowding the pan when cooking the chicken pieces, which leads to steaming instead of browning – work in batches if needed and make sure each piece has enough space to develop a golden crust. The timing of adding broccoli is crucial – adding it too early will result in mushy florets, so wait until the last 5 minutes of cooking and steam it right on top of the quinoa for perfect tender-crisp results. To make this dish even better, toast the quinoa in the pan for 2-3 minutes before adding the liquid, which brings out a nutty flavor and helps prevent clumping.
What to Serve With Chicken Broccoli Quinoa Bowls?
Since this bowl is already packed with protein, whole grains, and veggies, it works great as a complete meal on its own! I like to add some simple sides to round things out, like a half avocado for healthy fats or a handful of toasted almonds for extra crunch. For a fresh element, try serving it with lemon wedges on the side – a little extra squeeze of citrus really makes the flavors pop. If you’re extra hungry, a simple side salad with cherry tomatoes and cucumber dressed in olive oil works perfectly, or you could add some warm pita bread for scooping up any loose quinoa.
Storage Instructions
Keep Fresh: This quinoa bowl is perfect for meal prep! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better as they mingle together, making this a great make-ahead lunch or dinner option.
Freeze: Want to save some for later? Let the bowl cool completely, then portion it into freezer-safe containers. It’ll stay good in the freezer for up to 3 months. The broccoli might be a bit softer after freezing, but the taste will still be great!
Reheat: When you’re ready to eat, just pop your portion in the microwave for 2-3 minutes, stirring halfway through. If it seems a bit dry, add a splash of chicken broth or water. For best results from frozen, thaw overnight in the fridge before reheating. A quick sprinkle of fresh parsley on top makes it taste fresh again!
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 60-70 g
- Fat: 35-40 g
- Carbohydrates: 80-90 g
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound chicken breast without bones and skin, cut into 1-inch pieces
- Salt and freshly ground black pepper to taste
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, finely chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper
- 1 cup raw quinoa
- 2 cups chicken stock
- 2 cups broccoli pieces
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish
Step 1: Cook the Chicken
In a large pan or pot with a tight-fitting lid, heat some oil over medium heat.
Add the chicken and season it liberally with salt and pepper.
Cook the chicken for about 5 minutes, or until cooked through.
Once done, transfer the chicken to a plate and set it aside for later.
Step 2: Sauté the Vegetables
Using the same pan, melt some butter.
Add the chopped onion and celery and cook for 3-4 minutes until they become softened.
This will develop a flavorful base for your dish.
Step 3: Add Aromatics
Stir in the minced garlic, thyme, rosemary, and a pinch of crushed red pepper flakes.
Cook these aromatics for another minute, allowing the fragrances to release and infuse the vegetables.
Step 4: Cook the Quinoa
Stir in the quinoa and broth.
Increase the heat to high, bringing the mixture to a boil.
Then, reduce the heat to low, add the broccoli, and cover the pan.
Allow it to cook for about 20 minutes, or until the quinoa has absorbed all of the liquid.
Step 5: Combine and Finish
Return the cooked chicken to the pan, adding in the lemon juice.
Stir everything together to combine all the ingredients and flavors.
Step 6: Garnish and Serve
Sprinkle a generous amount of fresh parsley over the top of the dish.
Serve it warm, enjoying your delicious and balanced meal.