Garlicky Chicken & Veggie Quinoa Bowl

Some nights, even culinary students (yep, me!) just want dinner to be simple and satisfying. This Garlicky Chicken & Veggie Quinoa Bowl hits all the right notes—it’s hearty, packed with protein, full of colorful veggies, and comes together fast with ingredients I had on hand.

Whether you're cleaning out the fridge or just craving a nourishing one-pan meal, this bowl is proof that healthy doesn’t have to be boring.

Bonus: it makes great leftovers!

Let’s get cooking!

This garlicky chicken and veggie quinoa bowl is a one-pan dinner dream, packed with lean protein, fiber-rich veggies, and bold Mediterranean-inspired flavor. It's a perfect meal-prep recipe for clean eating, gluten-free diets, and quick weeknight dinners.

🛒 Ingredients:

• Protein & Marinade:

  • 2–3 lbs chicken tenders

  • 2 tbsp olive oil

  • Juice of ½ lemon

  • 2–3 cloves garlic, minced

  • 1 tsp dried oregano or thyme

  • ½ tsp sea salt

  • ¼ tsp black pepper

  • Optional: pinch red pepper flakes or smoked paprika

  Veggies:

  • 1 cup button mushrooms, sliced

  • 1 zucchini, chopped

  • 2 bell peppers, sliced

  • 1 onion, sliced

  • 2–3 cloves garlic, minced

  • Olive oil for cooking

  • Salt & pepper to taste

  • Splash of lemon juice

  Base & Toppings:

  • 2–3 cups cooked quinoa

  • Pickled carrots & onions (for topping)

🍲 How to make it:

1. Marinate the Chicken:
   In a bowl, mix chicken tenders with olive oil, lemon juice, garlic, oregano, salt, and pepper. Let sit for 5–30 minutes.

2. Sear the Chicken:
   Heat a skillet over medium-high heat. Cook chicken in batches until golden brown and cooked through (about 3–4 minutes per side). Remove and let rest.

3. Sauté the Veggies:
   In the same pan, add a little more oil if needed. Sauté onions and garlic until fragrant. Add mushrooms and cook until browned. Toss in zucchini, squash, and peppers. Add broccolini last and cook until just tender. Season with salt, pepper, and a splash of lemon or balsamic.

4. Warm the Quinoa:
   In a separate skillet (or microwave), reheat quinoa with a splash of water or olive oil. Optionally stir in chopped parsley or spinach for extra greens.

5. Assemble:
   In a bowl, layer quinoa, sautéed veggies, and sliced chicken. Top with pickled carrots and onions for a tangy punch. Finish with a drizzle of olive oil, tahini, or a crumble of feta if you’re feelin’ fancy.

💡 Pro Tip:

Put your mushrooms in the sun for 15-30 minutes (gill side up) to absorb vitamin D from the sun!! Seriously!!! When it’s time to cook, don’t crowd your mushrooms—give them space so they brown instead of steam. That’s how you get that deep, earthy umami flavor.

Have a Blackstone? Cook it all outside hibachi style!

🥄 Why You’ll Love It:

This bowl is a clean-out-the-fridge winner. It’s nourishing, bold in flavor, super colorful, and has that irresistible mix of savory, tangy, and herby goodness. Plus, it’s customizable, prep-ahead friendly, and 100% culinary school-worthy without the stress.