Lemon Chicken Quinoa Bowl


For the Quinoa

2 cup quinoa, uncooked

2 cup water

2 cup chicken broth

For the Chicken and Marinade

4 chicken boneless, skinless breasts

4 tablespoon soy sauce

4 tablespoon sweet rice wine

4 teaspoon fresh lemon, juiced

2 teaspoon lemon zest

2 teaspoon fresh ginger, grated

4 tablespoon brown sugar

1 teaspoon cornstarch

For the Vegtables

4 teaspoon olive oil

4 large garlic cloves, minced

8 green onions, chopped

2 tablespoon fresh ginger, grated

4 cup broccoli tops

2 cup zucchini, diced

2 cup carrots, diced

1 cup red onion, diced

lemon cut into wedges

For the Quinoa

Rinse quinoa 3 to 4 times until water runs clear.

Combine water and stock in a large pot.

Bring to a boil, then lower heat to low and cover the pot, simmer for 15 minutes.

Switch off heat, fluff quinoa with a fork and let it sit covered for 5 minutes.

For the Chicken and Marinade

Cut chicken into bite-sized cubes and set aside.

In a large bowl, mix soy sauce, rice wine, lemon juice, lemon zest, grated ginger, brown sugar and cornstarch.

Add chicken and mix well, stir until everything is covered with marinade.

Cool chicken to marinate in the refrigerator for 30 minutes.

For the Vegtables

Heat a large fry pan over high heat.

Drizzle oil into the pan, swirling to coat.

Add garlic, green onion and grated ginger, stir frying for a minute.

Add broccoli, zucchini, carrots and red onion, then saute for 2 minutes, stirring with a wooden spoon.

To Combine Chicken and Veggies

Create a well in the center of the veggies and add marinated chicken, sauteing and tossing for 4 to 5 minutes until cooked through.

Pour remainder of the marinade into fry pan to make a reduction as the chicken cooks.

Serve the lemon chicken and veggies on top of the cooked quinoa.

Top with a squeeze of lemon. Enjoy!
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