RecipeDelish

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lb total)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup quinoa, rinsed
• 2 cup water
• 2 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• ½ cup plain Greek yogurt
• 1 tbsp lemon juice

Steps

1. Cook the quinoa: combine quinoa and water in a saucepan, bring to a boil, cover and simmer 15 minutes, then rest 5 minutes and fluff with a fork.
2. Meanwhile, rub the chicken with olive oil, garlic powder, paprika, salt and pepper.
3. Grill over medium-high heat 6-7 minutes per side, until the thickest part reads 165°F. Rest 5 minutes, then slice.
4. Steam or roast the broccoli until just tender, about 5 minutes steamed or 12 minutes at 425°F.
5. Build each bowl with quinoa, sliced chicken, broccoli, bell pepper and cherry tomatoes.
6. Whisk the Greek yogurt with lemon juice and a pinch of salt, and drizzle over the bowls.