Mediterranean Quinoa Bowl with Lemon Garlic Chicken all cooked up in one pot and topped with Dreamy Roasted Red Pepper Sauce
Prep Time:10 minutes
Cook Time:1 minute
Total Time:30 minutes
Yield:6 servings 1x
Lemon Garlic Chicken Marinade
3 garlic cloves, minced
2 tablespoons dried parsley
zest of 1 lemon
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon olive oil
1 pound boneless skinless chicken breast cut into large bite size pieces
For the Quinoa
1 cup uncooked quinoa (rinsed if the package instructs to do so)
1 ½ cup low sodium chicken broth
juice of 1 lemon
Pinch of salt
For Serving (choose your favorites)
Romesco Sauce (see directions below)
Hummus (store bought or homemade) thinned with a little hot water to the consistency of a thick salad dressing
quartered artichoke hearts (I like the jarred, brined ones)
sliced black or kalamata olives
halved grape tomatoes
banana pepper rings (from a jar)
crumbled feta cheese or goat cheese
fresh spinach leaves
Biena Sea Salt Chickpeas (can substitute with canned chickpeas, but you won’t get that salty crunch)
Romesco Sauce – can be made up to 5 days ahead
8 ounce tomato sauce
1 cup lightly salted, roasted almonds
12 ounce bottle of roasted red bell peppers, drained
1 tablespoon tomato paste
2 garlic cloves
1 teaspoon salt
2 tablespoons white wine vinegar
In a medium bowl, whisk together marinade ingredients. Add chicken and toss to coat. Cover and marinate for 6-10 hours (can be cooked right away if needed, but marinating the chicken gives it more flavor).
After chicken has marinated, place quinoa, chicken broth, lemon juice, and salt in the pressure cooker pot, making sure all of the quinoa is immersed.
Scatter chicken over the quinoa making sure they aren’t clumped together.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 1 minute.
While quinoa is cooking, prepare Romesco Sauce by placing the ingredients in a food processor or blender and puree until smooth. Taste and add extra salt if desired.
When cooking is complete, use a natural release.
Stir and fluff chicken and quinoa.
To serve, put a scoop of chicken and quinoa in a bowl. Load it up with toppings, drizzle with hummus, and top with a big scoop of Romesco Sauce.
Romesco Sauce can be made 5 days in advance. Leftover sauce freezes very well
Quinoa/chicken mixture also freezes well
Toppings can be chopped and prepped beforehand to make this a quick and easy meal
Nutritional information includes chicken and quinoa, facts will vary depending on your toppings