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- Chicken and Broccoli specifics For this dish, I use 2 boneless, skinless chicken breasts. They cook well and stay juicy. The broccoli should be 2 cups of fresh florets. Fresh broccoli adds great color and crunch. - Quinoa and Broth Selection You'll need 1 cup of quinoa. Rinse and drain it before cooking. For the broth, use 2 cups of chicken broth or vegetable broth. The broth adds nice flavor to the quinoa. - Seasonings and Toppings For seasoning, I recommend: - 2 tablespoons of olive oil, divided - 1 teaspoon of garlic powder - 1 teaspoon of onion powder - 1 teaspoon of smoked paprika - Salt and freshly ground black pepper to taste - Zest of 1 lemon - Juice of 1 lemon Optional toppings include sliced scallions, sesame seeds, and red pepper flakes. These add flavor and a nice touch to your bowl. You can find the complete cooking instructions in the Full Recipe. Marinating the chicken is key. It adds flavor and keeps it juicy. I suggest marinating for at least 30 minutes. If you can, marinate for 2 hours in the fridge. This helps the chicken soak up all the tasty spices. Ingredients for the marinade: - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste To make fluffy quinoa, rinse it well before cooking. This removes the bitter coating. Use chicken broth or vegetable broth for extra flavor. Bring the broth to a boil before adding the quinoa. Alternative liquids for cooking: - Water - Coconut milk Preheat your grill to medium-high heat. Grill the chicken for about 6-7 minutes on each side. The internal temperature should reach 165°F (75°C). Use a meat thermometer to check doneness. Timing is crucial for perfect broccoli. Blanch it for 2-3 minutes until bright green. This keeps it tender-crisp. After blanching, drain the broccoli and rinse with cold water. This stops the cooking process. Start with a layer of fluffy quinoa in each bowl. Next, add the grilled chicken slices. Top with the blanched broccoli. For the finishing touch, drizzle with olive oil, lemon zest, and lemon juice. For garnish, consider adding sliced scallions or sesame seeds. You can also sprinkle red pepper flakes for heat. Presentation techniques: - Use colorful bowls for a vibrant display. - Arrange ingredients in sections for a nice look. You can find the full recipe in the previous sections. Enjoy your delicious Grilled Chicken & Broccoli Bowls! - Ensuring juicy grilled chicken: Marinate the chicken well. Use a mix of olive oil, spices, and lemon juice. This adds flavor and moisture. Grill the chicken over medium-high heat. Check that it reaches 165°F. Let it rest before slicing. This keeps it juicy. - Flavor-enhancing methods: Use fresh herbs like parsley or basil. Add them to the marinade for more taste. A squeeze of lemon adds brightness. For extra flavor, try smoked paprika or fresh garlic. These give depth to your meal. - Preparing in advance: You can marinate the chicken a day ahead. This makes dinner quick and easy. Cook the quinoa and blanch the broccoli in advance. Store them in the fridge. This way, you can assemble your bowls in no time. - Storing cooked components: Keep the chicken, quinoa, and broccoli in separate containers. Use airtight containers to keep them fresh. They last about 3-4 days in the fridge. This makes meal prep simple for busy weeks. - Pairing with sauces or sides: Drizzle your bowls with soy sauce or teriyaki for added flavor. A dollop of hummus or tzatziki can also work well. Serve with a side salad for extra crunch. - Best serving temperatures: Serve the bowls warm for the best taste. If you have leftovers, reheat the chicken and quinoa. The broccoli is best served cool or at room temperature. Enjoy your meal with friends or family for a delightful experience. For a detailed recipe, check the Full Recipe. {{image_4}} You can switch up the protein in your grilled chicken and broccoli bowls. Here are some tasty options: - Turkey breasts: Lean and flavorful, turkey is a great swap. - Pork tenderloin: This cut is juicy and cooks quickly. - Tofu: For a vegetarian option, use firm tofu. Marinate and grill it just like the chicken. - Tempeh: This fermented soy product adds a nutty taste and a nice texture. Each of these alternatives can give your bowls a new twist while keeping them healthy. Quinoa is a fantastic base for these bowls, but you can try other grains too. Here are some ideas: - Brown rice: Chewy and filling, brown rice pairs well with the chicken and broccoli. - Farro: This ancient grain has a nutty flavor and a chewy texture. - Barley: A hearty option, barley makes your meal even more satisfying. - Cauliflower rice: For a low-carb choice, use cauliflower rice. It cooks quickly and has a mild taste. These grains can change the feel of your meal while offering good nutrition. Seasonal vegetables can add freshness to your bowls. Here’s how to adapt your dish throughout the year: - Spring: Use asparagus or snap peas for a bright touch. - Summer: Add grilled zucchini or bell peppers for some color and flavor. - Fall: Roasted sweet potatoes or Brussels sprouts can enhance the dish. - Winter: Try kale or Brussels sprouts for a hearty option. Using herbs like basil in summer or rosemary in fall can also change the dish's flavor. Each season brings a chance to explore new tastes and textures. To store leftovers, place them in airtight containers. This keeps moisture in and air out. Make sure to cool everything to room temperature before sealing. For best freshness, consume the bowls within three days. Always label the containers with the date to track freshness. You can freeze the chicken and quinoa. However, broccoli does not freeze well. To freeze, let the chicken and quinoa cool completely. Pack them in freezer-safe bags or containers. When you’re ready to eat, thaw them in the fridge overnight. Reheat in the microwave or on the stove. Add a splash of broth or water to keep it moist. In the fridge, grilled chicken and broccoli bowls last about three days. Look for changes in color or smell as signs of spoilage. If the chicken feels slimy or the quinoa has an off odor, it’s best to toss it. Always trust your senses when deciding if food is still good. I recommend marinating the chicken for at least 30 minutes. This gives the flavors time to soak in. For even better taste, you can marinate it for up to 2 hours. The longer the chicken sits in the marinade, the more tasty it becomes. Yes, you can use frozen broccoli. However, it cooks a bit differently than fresh. You might want to steam or microwave it instead of blanching. This keeps the broccoli tender and bright green. Adjust cooking time since frozen broccoli may need a bit longer to cook through. You can replace quinoa with brown rice, couscous, or farro. Brown rice takes about 45 minutes to cook, while couscous cooks quickly in about 5 minutes. Farro usually takes 30-40 minutes. Each grain brings its own flavor and texture to the dish. To make this dish gluten-free, use quinoa or rice as your base. Both are naturally gluten-free. Make sure to check that any broth you use is gluten-free as well. This way, you can enjoy a safe and tasty meal. To reheat, use the microwave or oven. If using the microwave, heat on medium for 1-2 minutes. Stir halfway to keep the chicken juicy. If using the oven, warm at 350°F (175°C) for about 10 minutes. This helps keep the texture and flavor intact. Check that it’s heated through before serving. For the full recipe, check out the Grilled Chicken & Broccoli Bowls section. This post covered the essential ingredients and steps for making delicious chicken and broccoli bowls. You learned about marinating chicken, cooking quinoa, and blanching broccoli. I also shared meal prep tips and fun variations based on your tastes and seasons. Enjoy making this dish your own. You can mix or swap ingredients to fit your needs. With the right techniques, your meals will be fresh and tasty. Happy cooking!

Grilled Chicken & Broccoli Bowls

Create a delicious and healthy meal with these Grilled Chicken & Broccoli Bowls! This simple recipe combines tender grilled chicken, nutritious broccoli, and fluffy quinoa, all drizzled with fresh lemon for a burst of flavor. Perfect for meal prep or a quick weeknight dinner, you’ll love how easy it is to make. Click through to explore the full recipe and elevate your dinner game today!
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Ingredients
  

2 boneless, skinless chicken breasts

2 cups broccoli florets

1 cup quinoa, rinsed and drained

2 cups chicken broth or vegetable broth

2 tablespoons olive oil, divided

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Zest of 1 lemon

Juice of 1 lemon

Optional toppings: sliced scallions, sesame seeds, red pepper flakes

Instructions
 

Marinate the Chicken: In a medium bowl, combine 1 tablespoon of olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken breasts to the bowl, ensuring they are thoroughly coated in the marinade. Cover and let it marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours for maximum flavor infusion.

    Cook the Quinoa: In a medium saucepan, bring the chicken or vegetable broth to a rolling boil over medium-high heat. Add the rinsed quinoa, stirring briefly. Reduce the heat to low, cover the saucepan, and simmer for about 15 minutes, or until all the liquid has been absorbed. Once done, remove from heat and keep covered for an additional 5 minutes. Use a fork to fluff the quinoa before serving.

      Grill the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for approximately 6-7 minutes on each side, or until the internal temperature registers 165°F (75°C) when tested with a meat thermometer. Once cooked, remove from the grill and allow the chicken to rest for a few minutes before slicing it into strips.

        Blanch the Broccoli: While the chicken is grilling, bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until they turn bright green and are tender-crisp. Drain the broccoli using a colander and immediately rinse it under cold running water to halt the cooking process.

          Assemble the Bowls: To serve, start by layering a generous portion of quinoa in the bottom of each serving bowl. Top the quinoa with the sliced grilled chicken and the blanched broccoli. Drizzle with the remaining olive oil, lemon zest, and lemon juice to enhance the flavors.

            Garnish: For an extra touch, sprinkle the bowls with sliced scallions, a handful of sesame seeds, and a dash of red pepper flakes for a bit of heat.

              Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: Serve in brightly colored bowls to create a vibrant display. Consider arranging the ingredients in distinct sections, and add a lemon wedge on the side for an appealing touch.