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 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.

Notes

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