QUICK. EASY. HEALTHY.

Exactly what we want when it comes to weeknight dinners, am I right?!

S I M P L E N O U R I S H B O W L :

1 Medium Boneless Skinless Chicken Thigh
2 Cups Of Mixed Veggies (Whatever you have in the fridge! This is a great recipe to use them up.) I used Mushrooms, Carrots, Broccoli + Red Bell Pepper
Fresh Basil (or dried if you don’t have fresh!)
Dried Parsley
Garlic Powder
Salt
1 Cup Chicken Stock
1/2 cup Quinoa
3 TBSP Soy Sauce (or Coconut Aminos if you’re gluten free)
Fresh Lime

Sprinkle salt and garlic powder on both sides of the chicken thigh. Add the chicken to a cast iron skillet (well oiled and on medium-high heat.) Sear each side for 1-2 minutes. Add basil to one side of the chicken (dried of fresh) before transferring the pan to the oven. (Bake at 425º until the chicken reaches 165º internal temperature)
While the chicken is cooking, make your quinoa. I recommend soaking the quinoa in warm water for 20-30 minutes before cooking it, if you have the time. This will make the cooking process easier. After soaking the quinoa, rinse it out in a mesh strainer and add to a sauce pan along with the chicken stock and 1 tsp each of garlic powder and dried parsley. Bring the mixture up to a slight boil, reduce the heat and stir. Cover with a lid and allow to simmer for about 15 minutes, or until the quinoa absorbs all of the liquid.
While the quinoa is cooking, prep your veggies. Again, this is a great recipe for using up extra veggies in your fridge! Once they are washed and cut up, add them to a sauce pan with about 1 inch of water. Cover and steam them until they are fork soft. About halfway through, add the soy sauce to the veggies.
Assemble: In a bowl, add the quinoa first, then the veggies + chicken. Top everything off with a squeeze of fresh lime juice. e n j o y !