Whole House Grain Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A balanced meal featuring a variety of grains, vegetables, and protein, designed to be a complete meal for the whole family. This Mediterranean-inspired one-pot recipe, ready in about 35 minutes, pairs quinoa, chicken breast, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 500 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1 cup uncooked quinoa under cold water, then combine with 2 cups chicken broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat, then add 1 lb cubed chicken breast, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 8-10 minutes until golden brown and cooked through; set aside.
  3. Step 3: Add 2 cups broccoli florets to the same skillet with 1/4 cup water, cover, and cook for 5 minutes until tender-crisp. Stir in 1 cup halved cherry tomatoes and cook for 2 more minutes until heated through.
  4. Step 4: Fluff cooked quinoa with a fork, then top with chicken, broccoli-tomato mixture, and 1 sliced avocado. Drizzle with 1 tbsp lime juice and sprinkle with 1 tsp cumin; toss gently to combine.

Related recipes