Savory Ground Chicken Bowls

$- 1 lb ground chicken - 1 cup cooked quinoa - 1 cup bell peppers (red and yellow), diced - 1 small zucchini, diced - ½ cup corn kernels (fresh or frozen) Ground chicken is lean and cooks quickly. It absorbs flavors well, making it ideal for this dish. Cooked quinoa adds a nutty taste and provides fiber. Fresh vegetables like bell peppers, zucchini, and corn add crunch and color. These ingredients make the bowl healthy and satisfying. - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - Salt and pepper to taste Soy sauce gives a salty, umami flavor. Tamari is a great gluten-free choice. Sesame oil adds richness and a nutty aroma. Fresh ginger and garlic bring warmth and depth. Salt and pepper enhance all the flavors. These seasonings make the meal pop. - 2 green onions, chopped - Fresh cilantro, for garnish - Lime wedges, for serving Chopped green onions add a fresh crunch. Fresh cilantro gives a burst of color and flavor. Lime wedges add brightness to each bite. These garnishes elevate the dish, making it look and taste amazing. Enjoy your meal with these finishing touches! {{ingredient_image_1}} To start, I heat 1 tablespoon of sesame oil in a large skillet over medium heat. Then, I add 2 cloves of minced garlic and 1 tablespoon of grated ginger. I sauté these for 1-2 minutes until they smell amazing. The garlic and ginger make the dish taste great and give it a nice aroma. Next, I add 1 pound of ground chicken to the skillet. Using a spatula, I break it up and cook it. I keep stirring until the chicken turns brown and is fully cooked, which takes about 5-7 minutes. I season it with salt and pepper to bring out the flavor. After the chicken is cooked, I stir in 1 cup of diced bell peppers, 1 small diced zucchini, and ½ cup of corn. I let these cook for 4-5 minutes. This step helps the vegetables soften just a bit. Then, I pour 2 tablespoons of soy sauce over the mixture and stir well. I let it cook for another 1-2 minutes to mix the flavors. Now it’s time to assemble the bowls! I place a serving of 1 cup of cooked quinoa at the bottom of each bowl. Then, I top it with the savory ground chicken mixture. Lastly, I garnish with chopped green onions and fresh cilantro. I also serve lime wedges on the side for an extra burst of flavor. This final touch adds brightness to the dish and makes it look beautiful. - Ensuring even cooking: Cook ground chicken over medium heat. This helps it brown nicely. Stir often to break it up. This way, you avoid any raw spots. - Tips for seasoning: Season early. Add salt and pepper to the chicken as it cooks. This helps the flavors blend well. For a kick, try adding some chili flakes or a dash of soy sauce while it cooks. - Storing cooked ingredients: Let the chicken mixture cool before storing. Use airtight containers. It keeps well in the fridge for up to three days. For longer storage, you can freeze it. - Reheating tips: Reheat on the stove for the best taste. Add a splash of water or broth to keep it moist. You can also use the microwave. Heat in short bursts to avoid overcooking. - Ideal pairing options: Serve your ground chicken over quinoa for a healthy base. You can also use brown rice or cauliflower rice for variety. Add fresh lime wedges for a zesty finish. Top with extra veggies or avocado for a colorful bowl. Pro Tips Use Fresh Ingredients: Opt for fresh bell peppers and zucchini to enhance the flavor and texture of your dish. Customize Your Veggies: Feel free to swap in any vegetables you have on hand, like spinach or carrots, for added variety. Perfectly Cooked Quinoa: Rinse quinoa before cooking to remove bitterness and ensure a fluffy texture. Enhance with Spices: Consider adding spices like paprika or chili flakes for an extra depth of flavor. {{image_2}} You can make your ground chicken bowls exciting by adding different vegetables. Try carrots, snap peas, or broccoli for a crunch. Each veggie adds a new taste and color. You can also switch up the sauces. Instead of soy sauce, use teriyaki for a sweet twist. A drizzle of spicy mayo adds heat and flavor. If you want variety, use turkey or beef instead of chicken. Both meats cook well and blend nicely with the veggies. For a vegetarian option, try tofu or tempeh. Press the tofu to remove excess water for better texture. Crumble or cube it, then follow the same steps as for chicken. While quinoa is great, you can use brown rice for a heartier bowl. Cauliflower rice is a low-carb choice if you want to lighten it up. Both options work well and soak up the flavors. To keep your ground chicken bowls fresh, use airtight containers. Let the food cool before sealing. Place the leftovers in the fridge. They stay safe for up to three days. When you’re ready to eat, just reheat the portion you want. You can freeze the ground chicken bowls too. Divide the meal into individual portions. Use freezer-safe containers or bags. Make sure to label them with the date. For best results, eat within three months. To thaw, move the container from the freezer to the fridge the night before. This method helps keep the food safe and tasty. If you need it faster, you can use the microwave. Just make sure to heat it until it’s hot all the way through. In the fridge, ground chicken bowls last about three days. If you freeze them, they can last up to three months. Always check for any signs of spoilage before eating, like a strange smell or color. Yes, you can make Ground Chicken Bowls ahead of time. This is great for meal prep. Cook the chicken and veggies as planned. Let them cool before storing. Place them in airtight containers. You can keep them in the fridge for up to four days. When you are ready to eat, just reheat the mixture. Serve it over fresh quinoa. This saves time on busy nights. If you want to swap quinoa, try brown rice. It has a nutty taste and works well. You can also use cauliflower rice for a low-carb option. It cooks quickly and adds great texture. Another option is farro, a chewy grain that adds depth. Each substitute brings a different flavor. Choose what you like best. Yes, this recipe can be gluten-free. Just use tamari instead of soy sauce. Tamari is a gluten-free soy sauce that tastes great. Always check labels to ensure no gluten in other ingredients. This way, you can enjoy the dish without worry. Gluten-free options let everyone join in on the fun! Ground chicken bowls are tasty and easy to make. You start with ground chicken, quinoa, and fresh veggies. Season them with soy sauce, sesame oil, ginger, and garlic. Then, serve with green onions, cilantro, and lime. Use my cooking tips for great results. You can switch up flavors and ingredients, making these bowls your own. Store leftovers properly to enjoy later. Now, get cooking and have fun exploring different combinations! Your perfect ground chicken bowl awaits.$

Savory Ground Chicken Bowls

A delicious and healthy bowl featuring ground chicken, quinoa, and fresh vegetables.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

1 lb ground chicken
1 cup cooked quinoa
1 cup bell peppers (red and yellow), diced
1 small zucchini, diced
0.5 cup corn kernels (fresh or frozen)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
to taste salt and pepper
for garnish fresh cilantro
for serving lime wedges

Instructions

In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant.
Add the ground chicken to the skillet and cook, breaking it apart with a spatula until browned and fully cooked through, about 5-7 minutes. Season with salt and pepper.
Stir in the diced bell peppers, zucchini, and corn. Cook for an additional 4-5 minutes, allowing the vegetables to soften slightly.
Pour the soy sauce over the mixture and stir well to combine, letting it cook for another 1-2 minutes. Remove from heat.
To assemble the bowls, place a serving of cooked quinoa at the bottom of each bowl. Top with the savory ground chicken mixture.
Garnish with chopped green onions and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Notes

Use tamari for a gluten-free option.

Keyword Bowl, Chicken, healthy, quinoa