Roasted Red Pepper Grain Bowl

Are you looking for a light yet hearty lunch or dinner to keep on hand this summer? Try making this Roasted Red Pepper Grain Bowl! It’s loaded with protein, fiber, nutrients, and flavor!

Here’s what you’ll need:

1 lb chicken breast- cut each breast in half

1 can chickpeas- drained and rinsed

1 cucumber- diced

1 red onion-diced

2 cups Quinoa

4 cups chicken bone broth

1 jar roasted red peppers- blended

1 tbspn olive oil ‘

1/2 tsp thyme

1/2 tsp dill

1 tsp garlic powder

1 tsp onion powder

salt to taste

Start by heating your grill, then season your chicken with salt and pepper and a little bit of garlic and onion powder. Grill your chicken until it is thoroughly cooked. While the chicken is cooking, sear the chickpeas over medium heat using a frying pan and a small drizzle of olive oil for about 5 minutes. Next, using a medium-sized saucepan, bring bone broth and quinoa to a boil. Let boil for a couple minutes then reduce to a simmer and let simmer until the quinoa has soaked up all the liquid. Once chicken, quinoa, and chickpeas are cooked, assemble a meal container with 1/2 cup quinoa on the bottom, and spread out. Then place the chicken breast over the quinoa and 1/3 cup of the chickpeas. Add the diced cucumber and onion. In a blender or food processor, add the jar of roasted red peppers (drained), olive oil, dill, thyme, garlic powder, onion powder, and salt. Blend until smooth then drizzle over the chicken.

makes about 6 individual meals