Lemon-Garlic Chicken Quinoa Bowl with Roasted Broccoli
A very tasty, healthy high-protein dinner bowl with juicy lemon-garlic chicken, fluffy quinoa, and roasted broccoli, finished with a light Greek-yogurt lemon sauce. Designed to stay under 800 calories per serving.
- 1
Heat oven to 425°F (220°C). Line a sheet pan with parchment (optional).
- 2
Toss broccoli with 2 tsp of the olive oil, a pinch of salt, and black pepper. Spread out on the sheet pan and roast until browned and tender-crisp, about 15–18 minutes, flipping once halfway.
- 3
Rinse quinoa. Add quinoa to a pot with 1 cup water and a pinch of salt. Bring to a boil, cover, reduce to low, and simmer 12–15 minutes until water is absorbed. Turn off heat and rest covered 5 minutes, then fluff.
- 4
While quinoa cooks, pat chicken dry. In a bowl, mix soy sauce, 2 tbsp lemon juice, minced garlic, paprika, black pepper, and honey. Toss chicken in the mixture.
- 5
Heat a skillet over medium-high heat. Add remaining 1 tsp olive oil. Cook chicken 5–7 minutes per side (depending on thickness) until browned and the center reaches 165°F (74°C). Rest 5 minutes, then slice.
- 6
Make the sauce by stirring Greek yogurt with Dijon mustard and remaining 1 tbsp lemon juice. Add a tablespoon of water if needed to thin. Season lightly with salt and pepper.
- 7
Assemble bowls: divide quinoa, roasted broccoli, and sliced chicken between plates. Drizzle with yogurt lemon sauce and finish with parsley if using.
