Heart-Healthy Flavorful Chicken Bowl
Elevate your meal prep with this Heart-Healthy Flavorful Chicken Bowl, a wholesome and vibrant recipe packed with protein, fiber, and essential nutrients! Perfectly marinated chicken breast is seared to golden perfection and paired with fluffy quinoa cooked in low-sodium chicken broth for an extra flavor boost. A colorful medley of broccoli, red bell pepper, carrot, and cherry tomatoes adds a satisfying crunch and a rainbow of vitamins, while creamy avocado and fragrant fresh basil round out this well-balanced dish. Ready in just 50 minutes, this recipe is perfect for busy weeknights or meal prepping for the week. Filled with heart-healthy olive oil and nutrient-dense ingredients, this one-bowl wonder is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breast
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
- 1 cup quinoa
- 2 cups low-sodium chicken broth
- 2 cups broccoli florets
- 1 medium red bell pepper
- 1 large carrot
- 1 cup cherry tomatoes
- 1 large avocado
- 0.25 cup fresh basil leaves
Instructions
Cut the chicken breasts into bite-sized cubes.
In a bowl, mix olive oil, lemon juice, garlic powder, black pepper, and salt.
Add the chicken pieces to the bowl, stirring to coat evenly. Set aside to marinate for 10 minutes.
In a medium saucepan, combine quinoa and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked and liquid is absorbed.
While the quinoa is cooking, chop the broccoli florets into smaller pieces and cut the red bell pepper and carrot into thin strips.
Heat a large non-stick skillet over medium heat and add the marinated chicken. Cook, stirring frequently, until the chicken is well-cooked and slightly browned, about 8-10 minutes.
Remove the chicken from the skillet and set aside. Add the broccoli, red bell pepper, and carrot to the same skillet. Sauté for 5-7 minutes until the vegetables are tender-crisp.
Halve the cherry tomatoes and slice the avocado.
To assemble the bowl, divide the cooked quinoa among four bowls. Top with equal portions of chicken, sautéed vegetables, cherry tomatoes, and avocado slices.
Garnish each bowl with fresh basil leaves.
Serve immediately and enjoy your heart-healthy meal!
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 2270 mg | 99% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 16.9 g | ||
| Protein | 138.4 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2754 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
