Chicken and Veggie Quinoa Bowls

Name: Chicken and Veggie Quinoa Bowls
Total time: 40
Yield: 6
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

Recipe by sam johnson from allrecipes.com

Lunch 40 Mins.

Ingredients

6 servings

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2 cups chicken broth
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1 cup quinoa
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salt and ground black pepper to taste
•

2 tablespoons olive oil
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1 green bell pepper, chopped
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½ yellow onion, chopped
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2 zucchinis, chopped

•

1 clove garlic, minced
•

1 head broccoli, chopped
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1 pint grape tomatoes, halved
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1 pound rotisserie chicken, boned and chopped
•

1 (5.5 ounce) package crumbled goat cheese
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1 avocado, sliced
•

1 lemon, juiced

Instructions

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