Chicken and Toasted Quinoa Bowls with Garlic-Sauteed Vegetables

First. Let’s talk about how my boyfriend’s Mom and Steve got me the most perfect birthday present ever – Look at how cute this cutting board is!! Such a sweet and thoughtful gift – You can bet I’ll be using it all the time!!

Cheers to attempting to be healthy! I’ve seen so many online recipes for quinoa and had no idea what it was, or if it tasted any good. My gut reaction was it couldn’t possibly taste good, as all these recipes were associated with healthy food. So I decided to investigate along with my good friend Rachel (the one who helped make that delicious Paleo Chai Pumpkin Bread). Both of us were pleasantly surprised! This dish is light, healthy, and pretty damn good.

Chicken and Toasted Quinoa Bowls with Garlic-Sauteed Vegetables: Serves 4


  • Olive oil
  • 3 cloves garlic, pressed through garlic press, divided use
  • 1 ½ cups quinoa (uncooked) Salt
  • 3 cups water
  • 2 skinless, boneless chicken breasts, cooked and diced into small pieces
  • 1 medium zucchini, diced finely into tiny cubes
  • 2 ½ cups broccoli florets, chopped into tiny pieces and blanched
  • 2 cups dark leafy greens, chopped into bite-size pieces
  • 1 cup cherry tomatoes, halved
  • Black pepper
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 tablespoon cilantro, chopped
  • ¼ cup toasted pine nuts, for garnish
  • 4 lemon wedges, for garnish


  • Prepare the quinoa by placing a non-stick, medium-size pot over medium high heat, and adding 1 tablespoon of olive oil
  • Once the oil is hot, add in 1 clove of pressed garlic, and stir
  • Once the garlic becomes fragrant, add in the quinoa and about 1 teaspoon of the salt, and stir to combine and coat the quinoa in the oil/garlic, toasting the quinoa for about 2 minutes, stirring frequently
  • Next, add in the water, and stir together
  • Bring the contents to the boil, then cover and reduce the heat to medium or medium-low, and simmer the quinoa until all water is absorbed, for about 20-22 minutes
  • Once cooked, uncover and allow to sit for about 5 minutes, then gently fluff with a fork
  • Set aside and keep warm.
  • To cook the chicken, I sliced the breasts in half length-wise to create 4 thinner cutlets
  • Then, I seasoned them with a sprinkle of salt, pepper and garlic powder, and seared them in a hot pan with a touch of olive oil for about 2-3 minutes per side, and diced them
  • To prepare the bowls, place a large, non-stick saute pan over medium-high heat
  • Add about 2 tablespoons of olive oil to the pan, and once it becomes hot, add the diced zucchini in
  • Leave the zucchini undisturbed for a moment in order to create a bit of a brown “sear” or caramelization on the bottom, for about 1-2 minutes
  • Stir the zucchini a little bit, and add in the chopped broccoli florets to the pan, folding them in to incorporate them into the zucchini
  • Add in the 2 remaining cloves of pressed garlic, and stir
  • Once the garlic is aromatic, add in the chopped leafy greens and the halved cherry tomatoes, and stir the mixture together to incorporate all the flavors
  • Add a pinch or two of salt and pepper, as well as the chopped parsley and cilantro, and cook for about 30 seconds more, then turn off the heat.
  • Spoon equal portions of the diced chicken into each bowl, as well as equal portions of the sauteed garlic veggies
  • Garnish with about 1 tablespoon of toasted pine nuts, as well as a wedge of lemon to squeeze over top.

Be sure to check out Rachel’s Instagram account too – She posts way healthier stuff than I do! I’d love to chat more, but I have actually a million pages to read for class tomorrow, so until next time – Happy eating!

One thought on “Chicken and Toasted Quinoa Bowls with Garlic-Sauteed Vegetables

  1. Pingback: Thrifty Thursday: Top 5 Ways to Minimize Grocery Bills | Eating My Feelings

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