Description
A flavorful Mediterranean Chicken Bowl that brings warmth and comfort with vibrant ingredients, perfect for cozy fall evenings.
Ingredients
- 2 medium Chicken Breasts (about 1 pound), diced
- 2 tablespoons Extra Virgin Olive Oil, for cooking and drizzling
- 2 cloves Garlic, minced
- 1 small Red Onion, diced
- 1 cup Bell Peppers, diced (mix of colors)
- 1 small Zucchini, diced
- 1 can (15 ounces) Chickpeas, drained and rinsed
- 1 cup Quinoa, rinsed
- 2 cups Vegetable Broth (or water)
- 1/4 cup Fresh Parsley, chopped, for garnish
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- In a medium saucepan, bring 2 cups of vegetable broth to a boil.
- Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork once cooked.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced chicken breast, minced garlic, cumin, paprika, salt, and black pepper. Cook for about 5-7 minutes, or until the chicken is browned and fully cooked.
- Once the chicken is cooked, add the diced red onion, bell peppers, and zucchini to the skillet.
- Stir and cook for an additional 5-7 minutes until the vegetables are tender.
- Incorporate the drained chickpeas into the skillet. Cook everything together for another 3-4 minutes to blend the flavors.
- In serving bowls, layer the fluffy quinoa first, followed by the chicken and vegetable mixture.
- Sprinkle with fresh parsley for a pop of color and flavor.
Notes
For best results, use fresh ingredients and consider marinating the chicken for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean