Quinoa Bowls with Green Goddess Chicken, Snap Peas, Cucumber, and Lemon Vin
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Easy quinoa bowls with green goddess chicken, snap peas, cucumbers, and a lemon vinaigrette. Clean, simple, flavor packed, and so good!
I had the green goddess chicken marinating in the fridge from Sunday (part of my weekly meal prep) and seared this off while prepping the veggies. A less than 30 minute meal, and it's a perfect light spring time dinner.
Ingredients
Directions
Marinate the chicken by combining all the salt, pepper yogurt, spices, herbs, and oil. Mix together and let sit for a few minutes while you get the quinoa started.
In a small pot, make the quinoa according to package instructions - I add the 3/4 cup of quinoa to the pot and give this a quick toast. Then, add the 1.5 cups of water and a pinch of salt and bring up to a boil. Reduce to low heat, cover, and cook for 15 minutes.
As the quinoa is cooking, sear the chicken. Heat a cast iron skillet or pan on medium high heat. Add 1 tablespoon of oil, and add an even layer of the chicken. Cook the chicken for 8-10 minutes, flipping halfway through. Feel free to use the air frier or any other cooking method if you prefer for chicken.
As the chicken is cooking, begin to prep your vegetables. Thinly slice the snap peas and cut the cucumbers. Add the vegetables to a mixing bowl.
Make the dressing by combining all the ingredients in a glass jar and shake until emulsified (about 5 seconds).
Once the quinoa is cooked, fluff it and let it cool slightly.
When the chicken is finished cooking, transfer it to a cutting board and cut it into 1" cubes. Add the quinoa, chicken, and dressing to the mixing bowl. Give everything a good toss, taste, and adjust with more salt and pepper as desired, and enjoy!