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- 2 boneless, skinless chicken breasts - 2 cups fresh broccoli florets - 1 cup cooked quinoa - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Juice of 1 lemon - 1/4 cup feta cheese, crumbled (optional) - 1/4 cup sliced almonds (for crunch) This dish thrives on fresh and simple ingredients. The chicken provides protein and flavor. Broccoli adds a bright green color and crunch. Quinoa serves as a hearty base full of nutrients. Olive oil infuses richness while garlic powder and paprika give a nice kick. Salt and pepper bring it all together. For a touch of zest, we finish with lemon juice. If you want to elevate the dish, crumbled feta cheese adds creaminess. Sliced almonds give a perfect crunch. You can mix and match these ingredients to suit your taste. The key is to keep it fresh and vibrant for a healthy meal that shines. 1. Start by preheating your grill to medium-high heat. This helps the chicken cook evenly. 2. In a small bowl, mix 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and a pinch of salt and pepper. This marinade will give your chicken great flavor. 3. Coat each chicken breast with the olive oil mixture. Make sure each piece is evenly covered. 1. Place the chicken on the grill. Grill for about 6-7 minutes on each side. 2. Check the internal temperature. It should reach 165°F (75°C) to ensure it is fully cooked. Remove the chicken and let it rest for a few minutes before slicing. 1. Bring a pot of water to a boil. Add the 2 cups of fresh broccoli florets and blanch them for 2-3 minutes. This keeps the broccoli bright and tender. 2. Drain the broccoli and quickly plunge it into ice water. This stops the cooking and keeps the color vibrant. Drain the broccoli again after it cools. 1. In a serving bowl, layer 1 cup of cooked quinoa as the base. 2. Arrange the sliced grilled chicken and blanched broccoli on top of the quinoa. 3. Add toppings like 1/4 cup of crumbled feta cheese and 1/4 cup of sliced almonds for extra crunch. 4. Finally, drizzle fresh lemon juice over the top for a zesty finish. To get perfect grill marks, preheat your grill to medium-high heat. This helps the chicken sear well. Place the chicken on the grill and resist the urge to move it too much. Let it sit for about 6-7 minutes before flipping. To prevent chicken from drying out, you can marinate it first. Use olive oil, garlic powder, and paprika. This adds moisture and flavor. Always check the internal temperature. It should reach 165°F (75°C) for safe eating. You can boost flavor by adding more spices. Consider herbs like thyme or oregano. These add depth to your dish. Marinating chicken for at least 30 minutes is key. This gives time for the flavors to soak in. You can even marinate overnight for a richer taste. Serving in colorful bowls makes your meal pop. Layer the quinoa first, then add the chicken and broccoli. This creates a beautiful display. For garnish, add lemon wedges and fresh herbs. These add color and a fresh aroma to your dish. A sprinkle of feta cheese or sliced almonds can also enhance the look and taste. {{image_2}} You can easily swap chicken for other proteins. Tofu works well if you want a vegetarian option. It soaks up flavors nicely. Just press and marinate the tofu with the same spices. Shrimp is another great choice. Grill them for about 3-4 minutes each side. Both options keep your meal tasty and fresh. Feel free to mix in other vegetables too. Bell peppers add a nice crunch and color. Just slice them and grill alongside the chicken. Snap peas bring a sweet flavor and bright green look. You can use any veggies you enjoy or have on hand. This way, your bowl stays exciting and flavorful. While quinoa is great, you can explore other grains. Brown rice is a hearty option that fills you up. Cook it just like quinoa for a similar texture. Couscous cooks quickly and has a light, fluffy feel. Both options add different flavors and nutrients to your bowl. Choose what fits your taste or dietary needs best. To keep your Grilled Chicken Broccoli Bowls fresh, store leftovers in an airtight container. Let the meal cool to room temperature before sealing it. This helps prevent moisture build-up, which can make your food soggy. You can store these bowls in the fridge for up to three days. If you want to keep them longer, consider freezing instead. Freezing is a great way to save your Grilled Chicken Broccoli Bowls for later. First, let the meal cool completely. Then, scoop individual portions into freezer-safe bags or containers. Make sure to remove as much air as possible to avoid freezer burn. You can freeze the bowls for up to three months. When ready to eat, simply thaw them in the fridge overnight. When it’s time to enjoy your leftovers, you want to heat them up right. The best method is to use the microwave. Place the bowl in the microwave and cover it with a damp paper towel. This keeps the chicken and broccoli moist. Heat for one to two minutes, checking to ensure everything is warm. If you prefer the oven, preheat it to 350°F (175°C). Place the bowl in the oven for about 10-15 minutes. This method helps retain the texture of your meal. To check if your chicken is done, use a meat thermometer. The safe internal temperature is 165°F (75°C). Poke the thickest part of the chicken. If the juices run clear, it is fully cooked. If you don’t have a thermometer, look for no pink meat inside. The outside should be golden brown. Yes, you can use frozen broccoli. It saves time and is very convenient. Just steam or microwave it until hot. Fresh broccoli is great too, but frozen gives you that quick option. If using frozen, adjust cooking time so it doesn’t get mushy. You can use brown rice, farro, or couscous. If you want a low-carb choice, try cauliflower rice. Each option has its own flavor. Pick one that you like best. They all work well with chicken and broccoli. Start by cooking the chicken and broccoli. Let them cool, then slice the chicken. Store them in separate containers with quinoa. Keep the lemon juice and toppings separate until ready to eat. This way, your meal stays fresh all week. Yes, make it vegetarian by using tofu or chickpeas. Marinate the tofu just like the chicken for flavor. Use the same veggies and toppings to keep that delicious taste. It’s a great way to enjoy the same meal without meat. Consider serving a fresh salad or roasted sweet potatoes. These sides add color and flavor. You can also try a light soup or some crusty bread. Each option complements the bowls nicely and rounds out your meal. This blog post covered how to make healthy and tasty grilled chicken broccoli bowls. We started with the ingredients, then moved to simple steps for cooking. I shared tips for making great meals and ideas for variations. In closing, you can customize this dish to fit your taste. Enjoy the balance of protein, veggies, and grains. Your meal prep just got easier and more fun. Happy cooking!

Grilled Chicken Broccoli Bowls

Enjoy a delicious and nutritious meal with these Grilled Chicken Broccoli Bowls! Made with tender grilled chicken, fresh broccoli, and wholesome quinoa, this recipe is perfect for a healthy lunch or dinner. It's easy to prepare, packed with flavors, and can be topped with feta and almonds for an extra crunch.
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Ingredients
  

2 boneless, skinless chicken breasts

2 cups fresh broccoli florets

1 cup cooked quinoa

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Juice of 1 lemon

1/4 cup feta cheese, crumbled (optional)

1/4 cup sliced almonds (for crunch)

Instructions
 

Preheat your grill to medium-high heat.

    In a small bowl, mix together olive oil, garlic powder, paprika, salt, and pepper.

      Coat the chicken breasts with the olive oil mixture, making sure they are evenly covered.

        Grill the chicken for about 6-7 minutes per side or until cooked through and the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing.

          While the chicken is grilling, bring a pot of water to boil and blanch the broccoli florets for 2-3 minutes until vibrant green and just tender. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.

            In a serving bowl, layer the cooked quinoa as a base.

              Top the quinoa with sliced grilled chicken, blanched broccoli, and sprinkle with crumbled feta cheese and sliced almonds for added flavor and crunch.

                Drizzle fresh lemon juice over the top before serving.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve in vibrant bowls, arranging each layer neatly for a colorful display, and add a lemon wedge on the side for an extra touch of freshness.