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- 2 boneless, skinless chicken breasts - 2 cups broccoli florets - 1 cup cooked quinoa - 2 tablespoons olive oil - 2 tablespoons soy sauce - 1 tablespoon honey - 1 teaspoon garlic powder - 1 teaspoon ginger powder - Salt and pepper to taste - 1 tablespoon sesame seeds - Chopped green onions for garnish Gather all these ingredients before you start cooking. Fresh chicken and broccoli make the best flavors. You can use any type of quinoa you like. The marinade is key for tasty chicken. It adds depth and sweetness. Don't skip the honey! It helps balance the saltiness of soy sauce. For the optional garnishes, sesame seeds add a nice crunch. Chopped green onions bring fresh flavor and color. You can mix and match these ingredients. Feel free to adjust the amounts to suit your taste. This is your bowl, so make it how you like it! To start, you need to make the marinade. In a small bowl, mix 2 tablespoons of olive oil, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, and a pinch of salt and pepper. Whisk this mixture well. Next, place your two chicken breasts in a resealable bag or a shallow dish. Pour the marinade over the chicken. Seal the bag or cover the dish tightly. You should let it marinate in the fridge for at least 30 minutes. For the best flavor, aim for 2 hours. Rinsing the quinoa is essential. Place it in a fine mesh strainer and rinse under cold water. This step removes any bitterness. Now, cook the quinoa. Follow the package instructions on the quinoa. Usually, you will combine 1 cup of rinsed quinoa with 2 cups of water in a pot. Bring it to a boil, then reduce heat to low. Cover and simmer for about 15 minutes until water absorbs. Fluff the quinoa with a fork and set it aside. Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and let the excess drip off. Place the chicken on the grill. Cook for about 6-7 minutes on one side. Flip it over and cook for another 6-7 minutes. The internal temperature should reach 165°F (75°C). Once done, transfer the chicken to a cutting board. Let it rest for a few minutes before slicing into strips. While the chicken grills, prepare your broccoli. You can steam it by placing the florets in a steamer basket. Steam for about 4-5 minutes until bright green and tender-crisp. Alternatively, you can blanch the broccoli. Boil water in a pot, then add the florets for 2 minutes. After that, plunge them into ice water immediately. This stops the cooking and keeps them crisp. To build your bowls, start with a scoop of cooked quinoa as the base. Next, layer the sliced grilled chicken and the steamed broccoli on top. If you want extra flavor, sprinkle sesame seeds on top. This adds a nice crunch and look to your meal. To get great flavor in your chicken, marinate it well. Use the marinade mix of olive oil, soy sauce, honey, garlic, and ginger. Let it soak for at least 30 minutes. If you have time, two hours is best. This helps the chicken absorb all the tasty flavors. When grilling, preheat your grill to medium-high heat. Place the chicken on the grill and cook for 6-7 minutes per side. Check the internal temperature; it should reach 165°F (75°C). This way, your chicken will be juicy and cooked through. Cooking quinoa might seem easy, but small mistakes can happen. Always rinse the quinoa first to wash away any bitter taste. Cook it according to the package's instructions. After cooking, fluff the quinoa with a fork. This keeps it light and fluffy. If you skip this step, your quinoa might clump together. To steam broccoli, use a steamer basket. Steam the florets for about 4-5 minutes. They should be bright green and tender-crisp. You can also blanch the broccoli. Boil it for 2 minutes, then put it in ice water. This stops the cooking and keeps the color. Perfectly cooked broccoli should be bright and firm, not mushy. {{image_4}} If you want to switch up the protein in your bowls, here are some great options. - Substitutes for chicken: You can use turkey breast, pork tenderloin, or even shrimp. Each option brings a unique taste. - Vegetarian options: Try grilled tofu or tempeh. Both soak up flavors well. You can also use chickpeas or black beans for a hearty protein boost. Don't feel stuck with quinoa! There are many tasty grains you can use. - Quinoa substitute ideas: Brown rice is a great choice. It has a nutty flavor and chewy texture. You could also use farro for a more rustic feel. - Other base options: Consider using barley or bulgur wheat. They offer different textures and flavors that work well with the other ingredients. Let's take your bowls to the next level with some exciting flavors. - Sauces to pair with the bowl: Try a spicy sriracha sauce or a tangy sesame dressing. These can add a kick to your meal. - Additional spices and herbs: Sprinkle some red pepper flakes for heat or add fresh cilantro for a burst of freshness. A squeeze of lime juice can brighten up the dish too. To keep your grilled chicken and broccoli bowls fresh, store them right. Use airtight containers. Glass or BPA-free plastic containers work best. Make sure the chicken and broccoli cool down before sealing. This helps prevent moisture buildup. Label the containers with the date. Use within three days for the best taste. To reheat, use the microwave or stovetop. For the microwave, place a bowl in and cover it with a damp paper towel. This keeps food moist. Heat in short bursts, checking often. For stovetop reheating, place the bowl in a pan over low heat. Stir gently until warm. To keep the chicken juicy, avoid high heat. Enjoy your meal like it was just made! To make these bowls ahead of time, you can prep each component. Start with the chicken. Marinate it and grill it. Once cooked, let it cool, then slice it. Next, cook the quinoa and steam the broccoli. Store all items in separate containers in the fridge. This way, you can quickly assemble bowls when ready to eat. Yes, you can use frozen broccoli. It saves time and still tastes good. Just steam it until it’s hot. Follow the package instructions for best results. This makes meal prep easier and keeps your bowls healthy. To reheat quinoa, use a microwave or stovetop. For the microwave, place the quinoa in a bowl and add a splash of water. Cover it and heat for one minute. Stir and check if it's warm. On the stovetop, add quinoa to a pan with a little water. Heat over low heat until warm. You can boost flavor by using fresh herbs. Basil, cilantro, or parsley work well. You can also add spices like red pepper flakes for heat. Drizzling a bit of lime juice or sesame oil on top adds a nice touch, too. Feel free to experiment with flavorings you enjoy. Absolutely! For a gluten-free option, use tamari instead of soy sauce. If you want a vegetarian dish, swap chicken for tofu or chickpeas. You can also use brown rice or cauliflower rice instead of quinoa. These swaps allow everyone to enjoy the meal. This blog post covered how to make grilled chicken and broccoli bowls. We discussed the main ingredients, marinade components, and optional garnishes. I shared step-by-step instructions for marinating chicken, cooking quinoa, grilling, and preparing broccoli. Tips helped you perfect the flavors and textures. We also explored variations for proteins and grains, plus storage and reheating advice. Now, you can enjoy tasty, nutritious bowls anytime. Get creative and make this recipe your own!

Grilled Chicken and Broccoli Bowls

Savor delicious Grilled Chicken and Broccoli Bowls with this easy recipe! Perfect for a healthy meal, these bowls feature marinated chicken, vibrant broccoli, and fluffy quinoa, all topped with a sprinkle of sesame seeds. Discover how to create this flavorful dish that's great for meal prep or quick dinners. Click through to explore the full recipe and enjoy a nutritious feast today! #GrilledChicken #HealthyRecipes #MealPrep #QuinoaBowls
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Ingredients
  

2 boneless, skinless chicken breasts

2 cups broccoli florets

1 cup cooked quinoa

2 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon honey

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper to taste

1 tablespoon sesame seeds (optional)

Chopped green onions for garnish

Instructions
 

Marinate the Chicken: In a small mixing bowl, combine the olive oil, soy sauce, honey, garlic powder, ginger powder, salt, and pepper. Whisk until the mixture is well-blended. Place the chicken breasts into a resealable plastic bag or a shallow dish, then pour the marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, allowing the flavors to infuse. For optimal taste, marinate for up to 2 hours.

    Prepare the Quinoa: Rinse the quinoa under cold running water to remove any bitterness. In a pot, cook the quinoa according to the package instructions. After cooking, fluff the quinoa with a fork and set aside.

      Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken breasts from the marinade, allowing the excess to drip off, and place them on the grill. Grill for approximately 6-7 minutes on each side, monitoring closely until the internal temperature reaches 165°F (75°C). Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing into strips.

        Steam the Broccoli: While the chicken grills, prepare the broccoli. Steam the florets in a steamer basket for about 4-5 minutes, or until they turn bright green and remain tender-crisp. Alternatively, blanch the broccoli in boiling water for 2 minutes, then immediately plunge them into an ice bath to halt the cooking process.

          Assemble the Bowls: Begin assembling your bowls by adding a generous scoop of cooked quinoa as the base. Layer on the sliced grilled chicken and steamed broccoli. If desired, sprinkle sesame seeds over the top for an added crunch.

            Garnish and Serve: Complete your bowls by garnishing with freshly chopped green onions for a pop of color and flavor. Serve immediately, drizzling any leftover marinade over the bowls for an extra burst of taste.

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