Savory Herb-Grilled Chicken Bowl

This high-protein grilled chicken bowl combines juicy herb-grilled chicken breast with fluffy quinoa and crisp broccoli, all topped with creamy Greek yogurt for a satisfying single-serving meal.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Start by cooking the quinoa. In a medium saucepan, add 1/2 cup of rinsed quinoa and 1 cup of water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
2. 2.
   While the quinoa is cooking, prepare the chicken. Heat a grill pan over medium-high heat and lightly coat with 1 tbsp of olive oil. Season the 6 oz chicken breast with salt, pepper, and your favorite herbs such as thyme or rosemary. Grill the chicken for about 6-7 minutes on each side until it is cooked through and has a golden-brown crust. The internal temperature should reach 165°F (74°C). If it's undercooked, continue grilling and check frequently.
3. 3.
   For the broccoli, steam the florets in a steaming basket over boiling water for about 5 minutes until they become vibrant green and fork-tender. Steaming retains their nutrients and color, providing a lovely contrast in the dish.
4. 4.
   Assemble the bowl by placing cooked quinoa as the base. Slice the grilled chicken into strips and lay it over the quinoa. Surround with the steamed broccoli florets.
5. 5.
   Finish by adding a dollop of 1/4 cup low-fat Greek yogurt on top. This adds creaminess and enhances the flavor profile without excess fat. You can mix the yogurt with a squeeze of lemon juice and a pinch of salt for added zest. Enjoy immediately for best texture and taste.