Why You’ll Love This Lemon Herb Quinoa & Broccoli Bowl with Yogurt Dill Sauce 🍋🥦

Hey there, food lover! Are you ready for a recipe that’s as vibrant and refreshing as a summer day? This Lemon Herb Quinoa & Broccoli Bowl with Yogurt Dill Sauce is your answer! Imagine this: tender broccoli florets, perfectly cooked quinoa, juicy chicken (or your favorite protein!), all bathed in the bright, zesty flavors of lemon and herbs. Then, picture the creamy, cool contrast of the tangy yogurt dill sauce drizzled on top. It’s a symphony of textures and tastes that will leave you feeling satisfied and energized.

What makes this bowl so special? It’s the perfect balance of healthy and delicious. Quinoa provides a complete protein and fiber boost, broccoli offers vital vitamins and antioxidants, and the lean chicken adds lean protein. The lemon herb infusion brightens up your palate, while the yogurt dill sauce adds a cool, creamy element that ties everything together beautifully. It’s also incredibly quick to prepare, perfect for busy weeknights, and adaptable to your preferences. Trust me, this isn’t just a meal; it’s a mood booster in a bowl!

Healthy Lemon Herb Quinoa & Broccoli Bowl with Yogurt Dill Sauce

You’ll love the satisfying chew of the quinoa, the tender-crisp broccoli, and the succulent chicken. The lemon herb seasoning adds a sophisticated touch without being overwhelming, and the yogurt dill sauce provides a delightful contrast in temperature and texture. This recipe is friendly to both beginners and experienced cooks, and it’s designed to delight your taste buds and nourish your body. Prepare to be amazed by how simple and incredibly delicious this bowl is!

What You’ll Need

This recipe calls for simple, fresh ingredients that you probably already have in your pantry or can easily find at your local grocery store. Here’s what you’ll need to create this delightful dish:

1 cup quinoa: This gluten-free grain is packed with protein and fiber, providing a healthy base for your bowl.
1 head of broccoli, cut into florets: Fresh broccoli adds a vibrant green color and a satisfying crunch. Choose florets that are firm and bright green for the best flavor and texture.
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces: Chicken provides lean protein and absorbs the lemon herb flavors beautifully. Feel free to substitute with tofu, chickpeas, or another protein of your choice for a vegetarian or vegan adaptation.
1 tablespoon olive oil (divided): Olive oil adds healthy fats and helps to sauté the chicken and broccoli, ensuring they cook evenly and develop a delightful flavor.
1 teaspoon garlic powder (divided): Garlic powder adds a savory depth of flavor that complements the other ingredients beautifully.
1/2 teaspoon onion powder (divided): Onion powder provides subtle sweetness and enhances the overall flavor profile.
1/4 teaspoon salt (divided): Salt enhances the flavors of all the ingredients, bringing them into perfect harmony.
1/8 teaspoon black pepper (divided): Black pepper adds a touch of warmth and spice, balancing the brightness of the lemon.
1 cup plain Greek yogurt: Greek yogurt forms the base of the creamy dill sauce, adding a tangy and refreshing element to the dish.
2 tablespoons chopped fresh dill: Fresh dill provides a bright, herbaceous flavor that perfectly complements the lemon and yogurt.
1 clove garlic, minced: Minced garlic adds an extra layer of pungent savoriness to the yogurt dill sauce.
1 tablespoon lemon juice: Fresh lemon juice provides the signature bright, zesty flavor that gives this dish its name.
Salt and pepper to taste: Adjust the seasoning to your personal preference for the perfect balance of flavors.

Step-by-Step Instructions

Let’s get cooking! This recipe is easier than you think. Follow these steps to create your delicious Lemon Herb Quinoa & Broccoli Bowl:

Prepare the Quinoa: Rinse the quinoa under cold water until the water runs clear. This helps remove any saponins, which can give quinoa a bitter taste. Combine the rinsed quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
Cook the Chicken: While the quinoa is cooking, heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes. Season with 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon salt, and 1/16 teaspoon black pepper.
Roast the Broccoli: In the same skillet, add the remaining 1/2 tablespoon of olive oil. Add the broccoli florets and cook for 5-7 minutes, or until tender-crisp, stirring occasionally. Season with the remaining 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon salt, and 1/16 teaspoon black pepper. Tip: Don’t overcrowd the pan; work in batches if necessary for even cooking.
Make the Yogurt Dill Sauce: In a small bowl, combine the Greek yogurt, chopped fresh dill, minced garlic, and lemon juice. Season with salt and pepper to taste. Tip: For a smoother sauce, you can briefly blend the ingredients with an immersion blender.
Assemble the Bowls: Divide the cooked quinoa among bowls. Top with the cooked chicken and broccoli. Drizzle generously with the yogurt dill sauce. Tip: Add a sprinkle of extra dill or lemon zest for a beautiful garnish.

Tips for Success

Here are a few tips to ensure your Lemon Herb Quinoa & Broccoli Bowl turns out perfectly:

Don’t overcook the broccoli: Overcooked broccoli becomes mushy and loses its vibrant green color. Aim for tender-crisp broccoli florets.
Use fresh dill: Fresh dill has a much brighter and more intense flavor than dried dill. If using dried dill, use about 1/3 the amount.
Adjust the seasoning to your taste: This recipe is a guideline; feel free to adjust the amount of salt, pepper, garlic powder, and onion powder to your liking.
Taste and adjust the yogurt sauce: Before serving, taste the yogurt dill sauce and adjust the seasoning as needed. You might want to add more lemon juice for extra tanginess or more dill for a stronger herbaceous flavor.

Variations to Try

This Lemon Herb Quinoa & Broccoli Bowl is incredibly versatile! Here are a few variations to try:

Add some heat: Include a pinch of red pepper flakes to the chicken or broccoli for a spicier kick.
Vegetarian/Vegan Option: Omit the chicken and substitute with chickpeas, black beans, or tofu for a hearty vegetarian or vegan bowl. You can also add other vegetables such as bell peppers or mushrooms.
Different Herbs: Experiment with other fresh herbs like parsley, chives, or oregano to change the flavor profile.
Add Some Crunch: Top with toasted slivered almonds, sunflower seeds, or pumpkin seeds for added texture and healthy fats.

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the quinoa, chicken, and broccoli in a microwave or skillet. Avoid over-reheating, as this can make the broccoli mushy. The yogurt dill sauce can be stored separately and added just before serving to maintain its creamy texture.

Freezing is also possible. Store the components (quinoa, chicken, broccoli, and sauce) separately in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat as directed above.

Frequently Asked Questions

Q: Can I use frozen broccoli? A: Yes, you can use frozen broccoli. Just make sure to thaw it completely before adding it to the skillet. You may need to adjust the cooking time slightly.

Q: What other grains can I use instead of quinoa? A: You can substitute quinoa with other grains like brown rice, couscous, or farro. Keep in mind that the cooking time may vary depending on the grain you choose.

Q: Can I make this recipe ahead of time? A: Yes, you can cook the quinoa, chicken, and broccoli ahead of time and store them separately in the refrigerator. Assemble the bowls just before serving and add the yogurt dill sauce.

Q: How long does the bowl last in the refrigerator? A: The Lemon Herb Quinoa & Broccoli Bowl will last for 3-4 days in an airtight container in the refrigerator.

Q: Is this recipe gluten-free? A: Yes, this recipe is naturally gluten-free, provided you use gluten-free chicken broth (if adding broth) and ensure all other ingredients are gluten-free.

The Final Word

This Lemon Herb Quinoa & Broccoli Bowl with Yogurt Dill Sauce is a true winner! It’s a healthy, flavorful, and satisfying meal that’s perfect for a quick weeknight dinner or a healthy lunch. The bright lemon flavors, the creamy yogurt sauce, and the satisfying textures will leave you wanting more. It’s a simple recipe that delivers big on taste and nutrition.

We encourage you to try this recipe and let us know what you think! Leave a comment below, share your pictures on social media, or rate the recipe to help others discover this delicious and healthy bowl. Happy cooking!

Lemon Herb Quinoa & Broccoli Bowl with Yogurt Dill Sauce 🍋🥦

Fuel your day with a refreshing and nutritious Lemon Herb Quinoa & Broccoli Bowl, topped with a creamy Yogurt Dill Sauce. It’s a vibrant dish that’s as delightful to eat as it is to make!

Print Recipe Pin Recipe

Ingredients

* 1 cup quinoa rinsed
* 1 head of broccoli cut into florets
* 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
* 1 tablespoon olive oil divided
* 1 teaspoon garlic powder divided
* 1/2 teaspoon onion powder divided
* 1/4 teaspoon salt divided
* 1/8 teaspoon black pepper divided
* 1 cup plain Greek yogurt
* 2 tablespoons chopped fresh dill
* 1 clove garlic minced
* 1 tablespoon lemon juice
* 1 tablespoon lemon zest
* Salt and pepper to taste
* 1/4 cup chopped fresh parsley optional, for garnish

Instructions

**Cook the Quinoa:** Rinse the quinoa under cold water. Combine quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
**Prepare the Chicken:** In a medium bowl, toss the chicken with 1/2 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon salt, and 1/16 teaspoon black pepper.
**Cook the Chicken:** Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
**Roast the Broccoli:** In the same skillet, add the remaining 1/2 tablespoon olive oil. Add the broccoli florets, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon salt, and 1/16 teaspoon black pepper. Roast for 8-10 minutes, or until tender-crisp, stirring occasionally.
**Make the Yogurt Dill Sauce:** In a small bowl, combine the Greek yogurt, chopped dill, minced garlic, lemon juice, lemon zest, salt, and pepper. Mix well.
**Assemble the Bowls:** Divide the cooked quinoa among four bowls. Top with the roasted broccoli and cooked chicken. Drizzle generously with the yogurt dill sauce.
**Garnish and Serve:** Garnish with fresh parsley (optional) and serve immediately.

Notes

You can substitute the chicken with chickpeas or tofu for a vegetarian option. Feel free to adjust the amount of herbs and spices to your liking. If you don’t have fresh dill, you can use 1 teaspoon of dried dill. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.