Mediterranean Chicken and Lemon Quinoa Protein Bowl
Servings 8
Equipment
- 1 Pint Mason Jar see Amazon list below
- 1 Plastic Screwtop lid
- 1 Lemon Zester
- 1 Lemon Squeezer
Ingredients
Lemon Vinaigrette
- 1/3 Cup olive oil
- 1/4 Cup white wine vinegar
- 2 Tablespoons honey
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice
Quinoa
- 1 1/2 Cups Quinoa dry
- 3 Cups Water
Shredded Chicken
- 2 pounds Chicken Shredded or diced
- 1 cup chicken broth
- salt and pepper
Toppings
- 4 Cups Mixed Greens
- 1 large Red Bell Pepper
- 2 cups fresh tomatoes diced
- 2 large Avocados diced
- 15 ounces Kidney beans rinsed and drained
- 1/2 Cup Dried Cranberries (optional)
- 1 Cup Feta Cheese crumbled
Instructions
Lemon Vinaigrette
- Combine all vinaigrette ingredients in a mason jar with a tight-fitting lid. Shake the dressing until the honey is completely dissolved.
Instant Pot Shredded Chicken
- On the bottom of your Instant Pot, add 1 cup of chicken broth and 2 pounds of thawed chicken breasts. Sprinkle the chicken with salt and pepper. Seal the lid and cook on high pressure for 10 minutes, followed by a natural release of 5 minutes. Manually release the pressure until the lid can be removed. Shred the chicken with a metal spatula. Set aside.
Lemon Marinated Quinoa
- In a covered pot or saucepan, combine dry quinoa with water and bring to a boil. Reduce the heat to low and simmer, covered, for another 15 minutes.
- Once the quinoa is cooked, remove it from the heat and pour all but 1/4 Cup of Lemon Vinaigrette into the pot of quinoa. Stir well to combine. Let the quinoa marinate until ready to serve.
Mediterranean Protein Bowls
- Assemble the protein bowl by adding a base of greens topped with marinated quinoa, bell peppers, tomatoes, avocado chunks, beans, chicken, cranberries, and feta. Drizzle 2 teaspoons of the remaining vinaigrette over your bowl, if desired.
Notes
If you already have cooked chicken on hand (rotisserie, etc.) skip the cooking instructions for the Instant Pot Shredded Chicken.