brothy chicken quinoa buddha bowl
Buddha bowls are healthy bowls that incorporates grains, protein, vegetables, and herbs in a broth or sauce.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 cups chicken stock
- 1 medium canned chipotle pepper in adobo sauce minced
- 6 cloves garlic minced
- 1/2 - lime
- 1 teaspoon salt
- 1 large carrot julienned
- 1 medium zucchini peeled and sliced
- 1 cup cremini mushrooms sliced
- 2 - boneless skinless chicken thighs cut into bite size pieces
- 2 cups cooked quinoa
- 1/2 medium red onion diced
- 1/2 cup cilantro chopped
- - sour cream and hemp seeds for garnish
How To Make brothy chicken quinoa buddha bowl
-
Step 1In a pot combine the chicken stock, chipotle pepper, garlic half of a lime (squeeze the lime and then throw the whole thing in the pot) and salt. Bring to a boil and reduce the heat to low and simmer 10 minutes. Remove the lime and discard.
-
Step 2Add the chicken pieces and simmer 3 more minutes. Add the carrots, zucchini and mushrooms. Cook 3 more minutes.
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Step 3To assemble the bowl. Place cooked quinoa in the bottom of the bowl. Ladle the chicken and veggie broth over top. Top with red onion, cilantro, sour cream and hemp seeds.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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