Lemon Herb Quinoa & Broccoli Bowl with Yogurt Dill Sauce 🍋
Ingredients:
For the Chicken:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Quinoa:
1 cup quinoa
2 cups water
1/4 teaspoon salt
For the Broccoli:
1 head of broccoli, cut into florets
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
For the Yogurt Dill Sauce:
1 cup plain Greek yogurt
2 tablespoons chopped fresh dill
1 clove garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions:
Cook the Quinoa: Rinse the quinoa in a fine-mesh sieve. In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
Grill the Chicken: Preheat grill to medium-high heat. Season the chicken with garlic powder, onion powder, salt, and pepper. Grill the chicken for 2-3 minutes per side, or until cooked through.
Roast the Broccoli: Preheat oven to 400°F (200°C). Toss the broccoli with olive oil, garlic powder, onion powder, salt, and pepper. Spread the broccoli in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender-crisp.
Make the Yogurt Dill Sauce: In a small bowl, whisk together Greek yogurt, dill, garlic, lemon juice, salt, and pepper.
Assemble the Bowls: Divide the quinoa and broccoli among bowls. Top with grilled chicken and drizzle generously with the Yogurt Dill Sauce.
Tips:
You can use any type of chicken you like for this recipe.
For a spicier sauce, add a pinch of red pepper flakes to the Yogurt Dill Sauce.
Serve the bowls with your favorite side dishes, such as a salad or a side of vegetables.