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- 2 boneless, skinless chicken breasts, cubed - 2 cups broccoli florets - 1 cup quinoa The main ingredients of the Chicken & Broccoli Bowls pack a punch of nutrition and flavor. I use chicken breasts because they are lean and cook quickly. Broccoli adds a nice crunch and is full of vitamins. Quinoa is my go-to grain for its protein and fiber. This trio creates a balanced meal that fills you up. - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 3 tablespoons soy sauce (low sodium) - 1 tablespoon honey - 1 teaspoon sesame oil The sauce is where the magic happens. I start with olive oil to sauté the garlic and ginger. The soy sauce adds a savory touch, while honey gives it sweetness. Sesame oil adds depth and richness. Together, they create a tasty glaze that brings the chicken and broccoli to life. - 1 teaspoon sesame seeds (for garnish) - 2 green onions, sliced (for garnish) - Salt and pepper to taste Garnishes elevate your dish. I sprinkle sesame seeds on top for a nutty crunch. Green onions add freshness and a pop of color. Don't forget to season with salt and pepper. These small touches make a big difference in presentation and taste. {{ingredient_image_1}} First, rinse the quinoa in cold water. Use a fine-mesh sieve for best results. Then, place the rinsed quinoa in a medium saucepan. Add 2 cups of water. Bring it to a boil over high heat. After that, reduce the heat and cover the pot. Let it simmer for 15 minutes. The water should be absorbed when done. Remove the pot from heat and keep it covered for 5 minutes. Finally, fluff the quinoa with a fork. This will make it light and airy. While the quinoa cooks, grab a large skillet. Heat 1 tablespoon of olive oil over medium heat. Add the cubed chicken to the skillet. Season it with salt and pepper. Cook the chicken for about 5-7 minutes. Stir occasionally to ensure even cooking. You want the chicken to be golden brown and fully cooked. This step is key for flavor. Next, push the chicken to one side of the skillet. Add the other tablespoon of olive oil. Then, toss in the minced garlic, grated ginger, and broccoli florets. Sauté this mix for 4-5 minutes. You want the broccoli to be tender but still bright green. This keeps the nutrients and adds a nice crunch. In a small bowl, whisk together the soy sauce, honey, and sesame oil. This will create a sweet and savory sauce. Pour the sauce over the chicken and broccoli mixture. Stir well to combine all the flavors. Cook for an additional 2 minutes. This allows the sauce to coat the chicken and broccoli nicely. Now it's time to put it all together. Divide the cooked quinoa into serving bowls. Top each bowl with the chicken and broccoli mixture. Aim for equal portions to make it fair. A nice presentation makes the meal more inviting. Finish your bowls with a sprinkle of sesame seeds. Add sliced green onions for a fresh touch. These final touches add flavor and color. When serving, remind everyone to mix their bowls well. This way, they get all the flavors in every bite. Enjoy your delicious Chicken & Broccoli Bowls! - Use a hot skillet to cook the chicken. This helps it brown nicely. - Cook the chicken for 5-7 minutes. Stir it often for even cooking. - To check if it's done, cut a piece. It should be white inside, not pink. - To keep broccoli bright green, add it to the pan last. Cook it for just 4-5 minutes. - You can also steam broccoli instead of sautéing. This keeps it crunchy and vibrant. - Try blanching it! Boil briefly, then plunge into ice water. This stops cooking and locks in color. - Rinse quinoa before cooking. This removes bitter saponins and enhances the flavor. - For faster cooking, use a rice cooker. It can save time and effort. - Add flavor to the cooking water. Use broth instead of plain water for a tasty twist. Pro Tips Marinate the Chicken: For extra flavor, marinate the cubed chicken in the soy sauce, honey, and sesame oil mixture for at least 30 minutes before cooking. Use Fresh Ingredients: Fresh garlic and ginger will give the dish a more vibrant flavor compared to dried versions. Customize Your Veggies: Feel free to add other vegetables like bell peppers or snap peas for added color and nutrition. Meal Prep Friendly: This recipe is great for meal prep! Store the components separately in airtight containers for easy reheating throughout the week. {{image_2}} You can switch the chicken for other proteins. Try shrimp or tofu for a tasty twist. Both options work well with the same flavors. For a vegetarian option, use chickpeas or tempeh. They add great texture while keeping your meal balanced and filling. Quinoa is a great base for these bowls, but brown rice is another choice. Brown rice offers more fiber and a nutty taste. You can also mix grains. Try adding farro or barley for extra chew and nutrition. These grains give your meal variety and texture. If you like heat, add some chili sauce to the mix. Sriracha or red pepper flakes can spice things up. For a vegan option, swap honey with maple syrup or agave. This keeps the sweetness while making it plant-based. Feel free to experiment with flavors to make it your own! To store your Chicken & Broccoli Bowls, use airtight containers. This keeps the food fresh and tasty. You can store them in the fridge for up to three days. If you want to save them longer, freezing is a great option. When reheating, keep the chicken and broccoli moist. You can use a microwave or stovetop. In a microwave, cover the bowl with a damp paper towel. Heat in short bursts to keep it juicy. On the stovetop, add a splash of water and cook over low heat. Stir often to avoid burning. To freeze, let the bowls cool completely. Then, pack them in airtight bags or containers. Label them with a date. When ready to eat, thaw them overnight in the fridge. Freezing may change the texture slightly, but the flavor stays great. Just reheat gently to enjoy! To make Chicken & Broccoli Bowls healthier, consider these tips: - Use skinless chicken thighs instead of breasts for more flavor. - Swap quinoa for brown rice for extra fiber. - Replace honey with a sugar-free sweetener. - Add more veggies like bell peppers or snap peas for nutrients. These swaps boost health without losing taste. You can make small changes to fit your needs. Yes, you can use frozen broccoli. Here are some pros and cons: - Pros: Frozen broccoli is quick and easy. It lasts longer and is often cheaper. - Cons: It may have a softer texture after cooking. Fresh broccoli gives a crunchier bite. If using frozen broccoli, cut cooking time by a minute or two. Add it to the skillet when the chicken is nearly done. Chicken & Broccoli Bowls can last in the fridge for about 3 to 4 days. Here are signs of spoilage: - A sour smell. - Changes in color or texture. - Mold on the food. When in doubt, trust your senses. If it seems off, it’s best to throw it away. You can serve a variety of sides with Chicken & Broccoli Bowls: - Steamed rice or cauliflower rice for a low-carb option. - A fresh salad adds crunch and freshness. - Egg rolls or spring rolls can be fun additions. These sides make for a complete meal. Mix and match to find your favorite combinations! We covered everything you need to know about Chicken & Broccoli Bowls. I shared main ingredients like chicken, broccoli, and quinoa. You learned how to cook, assemble, and garnish the dish. I also provided tips for perfecting the chicken and variations to suit your taste. Remember, this meal is versatile and easy. You can adapt it to fit your diet. Enjoy creating your bowls, knowing you have all the tools to make it great!

Chicken & Broccoli Power Bowls

A nutritious and delicious power bowl featuring chicken, broccoli, and quinoa, topped with a savory sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, cubed
  • 2 cups broccoli florets
  • 1 cup quinoa
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons soy sauce (low sodium)
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • to taste salt and pepper
  • 1 teaspoon sesame seeds (for garnish)
  • 2 pieces green onions, sliced (for garnish)

Instructions
 

  • Rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until all water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
  • While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed chicken, season with salt and pepper, and cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
  • Push the chicken to one side of the skillet. Add the remaining tablespoon of olive oil, then add the minced garlic, grated ginger, and broccoli florets. Sauté for 4-5 minutes, or until the broccoli is tender but still bright green.
  • In a small bowl, whisk together soy sauce, honey, and sesame oil. Pour the sauce over the chicken and broccoli mixture, stirring to combine. Cook for an additional 2 minutes, allowing the flavors to meld.
  • Divide the cooked quinoa among serving bowls. Top with the chicken and broccoli mixture.
  • Sprinkle the bowls with sesame seeds and sliced green onions before serving.

Notes

For extra flavor, marinate the chicken in soy sauce before cooking.
Keyword broccoli, chicken, healthy, power bowl, quinoa