A one-pot chicken quinoa bowl packed with flavor, protein, and veggies. Perfect for weeknight dinners and meal prep alike.`,

Scale

1 lb boneless chicken breast, diced

1 cup quinoa, rinsed

2 cups low-sodium chicken broth

1 small onion, diced

2 garlic cloves, minced

1 cup chopped carrots

1 cup chopped zucchini

2 cups baby spinach

1 tsp cumin

1 tsp paprika

1 tbsp olive oil

1 tbsp lemon juice

Salt & pepper to tast

Cook Mode Prevent your screen from going dark

Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.

Add diced chicken and cook until lightly browned.

Stir in carrots, zucchini, quinoa, cumin, and paprika. Toast for 1–2 minutes.

Pour in broth and bring to a gentle boil. Cover, reduce heat, and simmer 15–20 minutes.

Remove from heat, stir in spinach and lemon juice. Let sit covered for 5 minutes.

Fluff quinoa with fork, adjust seasoning, and serve hot.

Rinse quinoa well to remove bitterness.

Use halal-certified broth and chicken for compliance.

For added richness, top with Greek yogurt or hummus.