Ground Chicken and Broccoli Protein Bowls

A nutritious blend of ground chicken, crisp-tender broccoli, and bell peppers served over quinoa or brown rice, tossed in a savory sauce for a delicious meal.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: American, Healthy

Calories: 500

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1 pound ground chicken Opt for lean ground chicken.
2 tablespoons olive oil For cooking.
2 cloves garlic, minced Adds flavor.
1 cup onion, finely chopped Enhances aroma and flavor.
1 large head broccoli, cut into small florets Keep crisp-tender.
3 cups cooked quinoa or brown rice Serves as a filling base.
1/4 cup low-sodium soy sauce For the sauce.
1/2 teaspoon ground ginger Adds depth to the sauce.
1 teaspoon sesame oil For flavor enhancement.
1/4 teaspoon red pepper flakes (optional) For spice.
to taste Salt and pepper For seasoning.
2 green onions, sliced For garnish.
as needed Sesame seeds for garnish For added texture.

Method

Preparation

Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and finely chopped onion, sauté until the onion turns translucent (about 2-3 minutes).

Cooking the Chicken

Add the ground chicken, breaking it up with a wooden spoon, and cook until browned (about 5-7 minutes).

Adding Vegetables

Stir in the broccoli florets and chopped red bell pepper, cooking for about 5-7 minutes until tender but crisp.

Making the Sauce

Whisk together soy sauce, ground ginger, sesame oil, and optional red pepper flakes in a bowl, then pour over the chicken and vegetables.

Combining and Heating

Mix in the cooked quinoa or brown rice, cooking for an additional 2-3 minutes to allow flavors to meld.

Serving

Remove from heat and garnish with sliced green onions and sesame seeds. Serve in individual bowls.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 6gSugar: 5g

Notes

Customize your bowl with different vegetables or grains. Store leftovers in airtight containers for up to 3-4 days in the fridge.

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