Easy Mediterranean High-Protein Chicken Quinoa Bowl Recipe

Ingredients

• 2 boneless, skinless chicken breasts (approximately 8 oz each)
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 cup chopped broccoli
• 1 cup cherry tomatoes, halved
• 1 cup bell pepper, diced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 avocado, sliced (for topping)
• Fresh parsley, chopped (for garnish)

Instructions

1. In a saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until quinoa is fluffy and liquid is absorbed.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute.
3. Season the chicken breasts with paprika, salt, and black pepper. Add to the skillet and cook for 5-7 minutes on each side, until fully cooked (internal temperature reaches 165°F). Remove from skillet and let rest before slicing.
4. In the same skillet, add chopped broccoli, cherry tomatoes, and bell pepper. Sauté for an additional 5-7 minutes until vegetables are tender but still crisp.
5. To assemble, divide quinoa between two bowls, top with sliced chicken, sautéed vegetables, avocado slices, and garnish with fresh parsley.