Lemon Chicken Quinoa Bowl
Servings Prep Time
2servings 30minutes
Cook Time Passive Time
20minutes 30minutes
Servings Prep Time
2servings 30minutes
Cook Time Passive Time
20minutes 30minutes
Ingredients
For the Quinoa
  • 1cup quinoauncooked
  • 1cup water
  • 1cup chicken stock
For the Meat and Marinade
  • 2 chicken breastsboneless and skinless
  • 2tablespoons soy sauce or Bragg Liquid Aminoslow-sodium
  • 2tablespoons sweet rice wine(mirin)
  • 2teaspoons fresh lemon juice
  • 1teaspoon lemon zest
  • 1teaspoon freshly grated ginger
  • 2tablespoons brown sugar
  • 1/2teaspoon cornstarch
For the Veggies
  • 2teaspoons canola oil
  • 2 large garlic clovesminced
  • 4 green onionschopped
  • 1tablespoon freshly grated ginger
  • 2cups broccoli florets
  • 1cup diced zucchini
  • 1cup diced carrots
  • 1/2cup diced red onion
  • lemoncut into wedges
Instructions
  1. Rinse the quinoa 3 or 4 times until the water runs clear. Combine with the water and stock in a large pot. Bring to a boil, then lower heat to low and cover the pot, allowing it to simmer for the next 15 minutes. Switch off heat, fluff the quinoa with a fork, and let it sit covered for another 5 minutes.
  2. Cut the meat into bite-sized cubes and set them aside.
  3. In a large bowl, mix the soy sauce, rice wine, lemon juice, lemon zest, grated ginger, brown sugar, and cornstarch together.
  4. Add the meat and mix well, massaging with your hands until all of the chicken is covered with marinade. Allow chicken to marinate in the refrigerator for at least 30 minutes.
  5. Heat a large wok or skillet over high heat. Drizzle the canola oil into the pan, swirling to coat. Add the minced garlic, chopped green onion, and grated ginger, stir frying for a minute or so. Add the broccoli florets, zucchini, carrots, and red onion, and sauté for another 2 minutes, stirring with a wooden spoon.
  6. Create a well in the middle of the veggies and add the marinated chicken, sautéing and tossing with a wooden spoon for 4 to 5 minutes or until cooked through. Pour the remainder of the marinade into the pan to make a reduction as the chicken cooks.
  7. Serve the lemon chicken and veggies on top of the cooked quinoa. Add a squeeze of lemon and eat!
Recipe Notes

Recipe by Lorna Kring.