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Mediterranean Chicken Quinoa Bowl Recipe

Mediterranean Chicken Quinoa Bowl recipe

Stashcook

This is a warm bowl of chicken cooked with tomatoes, bell peppers, and zucchini. It's mixed with quinoa and flavored with garlic, olives, and basil. It's a yummy dinner that feels like a hug in a bowl.

Ingredients

1 cup quinoa
2 cups chicken broth
1 tablespoon olive oil
1.5 pounds chicken thighs, boneless skinless, cut into bite-sized pieces
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1 large zucchini, quartered lengthwise and sliced
1 large yellow onion, thinly sliced
3 cloves garlic, minced
2 cans (14.5 ounces each) diced tomatoes, drained
1/2 cup pitted Kalamata olives, chopped
1/4 cup fresh basil leaves, chopped, plus more for garnish

Method

1
Rinse quinoa under cold water and drain. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2
While quinoa is cooking, heat olive oil in a large pot over medium heat. Toss chicken pieces with cornstarch, salt, black pepper, Italian seasoning, and crushed red pepper.
3
Add chicken to the pot and cook until golden, about 5 minutes. Remove chicken and set aside.
4
In the same pot, add the diced bell peppers, zucchini, onion, and garlic. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
5
Return the chicken to the pot with the vegetables. Add the drained diced tomatoes and chopped olives. Stir to combine.
6
Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes, or until the chicken is fully cooked and the stew has thickened slightly.
7
Stir in the chopped basil and remove from heat.
8
Fluff the quinoa with a fork and divide it among bowls. Top with the chicken stew, garnish with additional basil, and serve.

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