This is a delicious weeknight dinner that the entire family can enjoy. We love eating healthy bowls for dinner! Leftover are great for lunch too.
Gather the ingredients for the marinade: oils, vinegar, garlic, salt, mustard, oregano, basil, and pepper.
Put all the marinade ingredients into a bowl and whisk together.
Spoon 1/4 cup of the dressing over the chicken in a zip lock bag. Seal the bag and put it in the fridge to marinade for 20-30 minutes.
Get out a medium cooking pot and heat up water to a boil. Cut up the broccoli and the red bell pepper. Cook the veggies in the boiling water for 3 minutes and drain the water when it is finished. Add to a big mixing bowl.
Get out the quinoa and prepare according the package directions. I like to use chicken broth for the liquid instead of water to add more flavor. When it is finished add to the big mixing bowl.
Chop up the olives. If you have kids eating this meal you may want wait to add the olives until you serve up their bowls.
Cook the chicken in a skillet with a little oil for about 3 minutes per side.
When the chicken is finished cooking, chop up the chicken into bite size pieces.
Make sure all the ingredients have been added to the large mixing bowl.
Drizzle the rest of the oil dressing all over everything in the bowl and mix up to combine everything. Serve up your kids bowls first.
Then add in the olives and mix to combine all the ingredients.
Enjoy this flavorful meal!!
The original recipe is brought to you by Eat at home cooks.