Chicken & Broccoli Quinoa Bowl

This One-Pan Chicken & Broccoli Quinoa Bowl is a speedy, feel-good dinner that’s big on texture and flavour, light on washing up. Quinoa simmers till fluffy, chicken sears golden with smoked paprika and garlic, and broccoli and red pepper bring colour and crunch. A quick yoghurt–lemon dressing ties it all together. It’s balanced, satisfying, and perfect for busy weeknights.

Servings: 2 – Prep: 10 min – Cook: 20 min – Total: 30 min

Ingredients

• 100 g quinoa, rinsed

• 250 g chicken breast

• 1 tbsp olive oil,

• 1 tsp smoked paprika

• ½ tsp garlic powder

• 200 g broccoli florets, cut bite-size

• 1 small red bell pepper, thinly sliced

Dressing

• 2 tbsp Greek yoghurt

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey

• Pinch of salt & black pepper

Instructions

Cook the quinoa.

Add the rinsed quinoa to a large, lidded frying pan or shallow saucepan with 200 ml cold water and a small pinch of salt. Bring to the boil, reduce to a gentle simmer, cover, and cook for 15 minutes until the water is absorbed. Fluff with a fork, tip to one side of the pan or into a bowl, and keep covered.

Season the chicken.

Pat the chicken dry. In a bowl, toss with ½ tbsp olive oil, smoked paprika, garlic powder, and a little salt and pepper.

Sear the chicken.

Return the pan to medium-high heat and add the remaining ½ tbsp olive oil. Sear the chicken cutlets 2–3 minutes per side until golden and cooked through. Transfer to a plate (cover loosely).

Cook the veg.

In the same pan, add the broccoli and red pepper with 2–3 tbsp water. Cover and steam-sauté 2–3 minutes until the broccoli is bright green and just tender. Remove the lid and cook 1 minute more to evaporate excess moisture. Season lightly.

Make the dressing.

In a small bowl, whisk together the Greek yoghurt, lemon juice, Dijon, honey, and a pinch of salt and pepper until smooth.

Combine & serve.

Tip the quinoa back into the pan with the veg, tossing to combine and warm through. Slice the chicken and add any resting juices back to the pan. Divide between two bowls and drizzle with the yoghurt dressing. Finish with extra black pepper (and a squeeze of lemon, if you like).

Tips & Tricks

✅ Fluffy quinoa every time: Rinse well, keep the lid on, and fluff at the end. If it’s a touch wet, leave uncovered for 1–2 minutes on low.

✅ Juicy chicken: Thin cutlets cook fast—pull them as soon as they’re just done and let them rest while you do the veg.

✅ Steam-sauté the broccoli: A splash of water + lid = tender florets without overcooking; take the lid off to keep them vibrant.

✅ Zingy finish: Add the lemon in the dressing, not the pan, to keep it bright and fresh.

✅ Make it dairy-free: Use a dairy-free yoghurt or whisk olive oil, lemon, Dijon, and honey for a simple vinaigrette.

✅ Bulk it up: Add a handful of spinach or peas in the last minute, or sprinkle with toasted seeds or chopped nuts for extra crunch.

✅ Swap it: Chicken thighs work well; tofu or chickpeas make it vegetarian.

✅ Meal prep friendly: Keep dressing separate; the bowl reheats well with a splash of water. Best eaten within 3 days.