Asian Chicken Broccoli Quinoa Bowls
Asian Chicken Broccoli Quinoa Bowls
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed thoroughly
- 2 cups water or chicken broth
- 1/4 teaspoon salt
For the Chicken and Broccoli
- 1 1/4 pounds chicken breasts, frozen, boneless, skinless, thawed and cut into 1-inch pieces
- 4 cups broccoli florets, fresh
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Asian Sauce
- 1/4 cup soy sauce, low-sodium
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon ginger, freshly grated
- 2 garlic, cloves, minced
- 1/2 teaspoon sriracha, optional, for heat
For Serving
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
Prepare the quinoa: Combine the rinsed quinoa, water or chicken broth, and 1/4 teaspoon of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 2
While the quinoa cooks, preheat your oven to 400°F. On a large baking sheet, toss the thawed and cut chicken pieces and fresh broccoli florets with olive oil, 1/2 teaspoon of salt, and black pepper. Spread them in a single layer to ensure even cooking.
⏱️ 5 min•🌡️ 400
- 3
Roast the chicken and broccoli in the preheated oven for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the broccoli is tender-crisp with slightly charred edges.
⏱️ 20 min•🌡️ 400
- 4
While the chicken and broccoli roast, prepare the Asian sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, minced garlic, and sriracha (if using).
⏱️ 5 min
- 5
Assemble the bowls: Divide the cooked quinoa among 4 serving bowls. Top each with equal portions of the roasted chicken and broccoli. Drizzle generously with the prepared Asian sauce. Garnish with halved cherry tomatoes, diced cucumber, thinly sliced green onions, and toasted sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Chicken Broccoli Quinoa Bowls
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed thoroughly
- 2 cups water or chicken broth
- 1/4 teaspoon salt
For the Chicken and Broccoli
- 1 1/4 pounds chicken breasts, frozen, boneless, skinless, thawed and cut into 1-inch pieces
- 4 cups broccoli florets, fresh
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Asian Sauce
- 1/4 cup soy sauce, low-sodium
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon ginger, freshly grated
- 2 garlic, cloves, minced
- 1/2 teaspoon sriracha, optional, for heat
For Serving
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
Prepare the quinoa: Combine the rinsed quinoa, water or chicken broth, and 1/4 teaspoon of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 2
While the quinoa cooks, preheat your oven to 400°F. On a large baking sheet, toss the thawed and cut chicken pieces and fresh broccoli florets with olive oil, 1/2 teaspoon of salt, and black pepper. Spread them in a single layer to ensure even cooking.
⏱️ 5 min•🌡️ 400 - 3
Roast the chicken and broccoli in the preheated oven for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the broccoli is tender-crisp with slightly charred edges.
⏱️ 20 min•🌡️ 400 - 4
While the chicken and broccoli roast, prepare the Asian sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, minced garlic, and sriracha (if using).
⏱️ 5 min - 5
Assemble the bowls: Divide the cooked quinoa among 4 serving bowls. Top each with equal portions of the roasted chicken and broccoli. Drizzle generously with the prepared Asian sauce. Garnish with halved cherry tomatoes, diced cucumber, thinly sliced green onions, and toasted sesame seeds.
⏱️ 5 min