Chicken and Lemon Broccoli Quinoa Bowls with Pecorino Romano
High protein quinoa combined with sautéed broccoli then topped with sautéed chicken breast that has been marinated with a flavorful dry rub. It is finished with a scattering of toasted almonds and shaved IL Villaggio Pecorino Romano DOP.
Prep Time: 20 minutes • Cook Time: 15 minutes

Ingredients (Serves 4)

  • 4 (4oz) chicken breasts
  • Salt and pepper
  • 1 tsp fresh thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 2 Tbsp olive oil, divided
  • 2 Tbsp minced shallot
  • 2 garlic cloves, minced
  • 3 cups broccoli florets
  • Salt and pepper
  • 3/4 cup quinoa, uncooked
  • 1 1/2 cups chicken stock
  • Zest of 1 lemon
  • 1 Tbsp lemon juice
  • 1/4 cup shaved IL Villaggio Pecorino Romano DOP, plus more for serving
  • 3 Tbsp toasted slivered almonds

Instructions

In a small bowl mix together thyme, garlic powder, onion powder, and paprika. Season chicken breasts well with salt and pepper on both sides. Sprinkle seasoning on each breast evenly. Set aside.

Heat 1 Tbsp olive oil in a large skillet over medium low. Add the shallot and garlic, and cook until fragrant, about 1-2 minutes. Add the broccoli, and season with salt and pepper. Remove from skillet and set aside.

In the same skillet add 1 Tbsp olive oil and chicken breasts. Cook on each side for 4-5 minutes, or until golden browned and cooked all the way through. Temperature will read 165 degrees F.

Add quinoa and chicken stock to a medium pot. Bring to a boil, and then lower the heat. Cover and let simmer until the quinoa is tender, about 12 minutes. Stir in the broccoli mixture and cook until warmed through. Stir in the lemon zest, lemon juice , and IL Villaggio Pecorino Romano. Season with salt and pepper.

Divide quinoa into four bowls. Top with chicken breast, and shaved IL Villaggio Pecorino Romano. Sprinkle with toasted almonds and serve with lemon wedge.