Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato

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Volaille quinoa bowls feature staked their thriving postulate on hurried and uncomplicated meal-prep dinners that are elastic enough to mix and fit ingredients for take-to-work lunches that never get uninteresting, too.

This quinoa incurvature combines what seems to be my ever-lasting, choice savour band, inspired by Sea flavors ala Donny and Marie: it's a soft bit European, and a small bit Grecian goddessness. And it all sensing peachy to me.

I've known about the heart-healthy benefits of the Mediterranean tool of eating e'er since my days artful eudaemonia and wellbeing magazines, way game when you had to browse for quinoa in specialty eudaimonia matter stores and when my editors made careful I didn't fit like a sodding tomfool when I said "kwin-O-aaa" instead of "KEEEN-wa." Gesticulate their whist, they were e'er perception out for me.

Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato

The roasted crucifer and cooked tomatoes can be made forwards and stored in the icebox for up to 3 days before adding to the fried poultry to enthusiastic before arrangement the quinoa bowls.

Ingredients
*For the Chicken

• 1 6-ounce, skinless, boneless chicken breast
• ¼ cup olive oil plus 2 tablespoons
• 1 lemon, juiced and zested
• 2 cloves garlic, pressed or minced
• 2 teaspoons dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup Easy Roasted Broccoli and Feta
• ½ cup Easy Roasted Tomatoes

*For the Quinoa

• 1 cup dried quinoa
• 1 teaspoon kosher salt
• Crumbled feta 

Instructions

1. Slice the chicken breast into 1-inch chunks and add to a gallon freezer bag. In a small bowl, whisk the olive oil, lemon juice and zest, garlic, oregano and salt and pepper then add to the bag, seal, and marinade for at least 30 minutes up to overnight.
2. Heat the remaining 2 tablespoons olive oil in a non-stick skillet over medium high heat. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 10-12 minutes.
3. Reduce the heat to medium and add the broccoli and tomatoes to the pan with more olive oil if needed, and warm through.
4. Meanwhile, cook the quinoa. Rinse it in a fine mesh strainer under cold water first. Bring a sauce pan of water to a boil over high heat, then add 1 teaspoon of kosher salt and the quinoa. Boil it like pasta, until al dente, stirring occasionally, about 8 to 10 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel, then a lid and let sit for 5-10 minutes.
5. To assemble the bowls, divide the quinoa between the bowls and top each with half of the chicken and vegetable mixture. Season with more kosher salt and freshly ground black pepper to taste and drizzle with more olive oil if you'd like. Sprinkle with feta cheese crumbles and serve.

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