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As we enter a new year, with new resolutions to make changes, yogurt bowls are super popular. However, we've switched it up by creating a savory yogurt bowl, filled with quinoa, shredded chicken, and fresh veggies. Get the recipe on the blog, as well as my health resolutions for this year. 
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5 from 1 vote

Savory Yogurt Bowl with Quinoa + Shredded Chicken {+My Health Resolutions}

Author: This Worthey Life

Ingredients

  • Ingredients:
  • 1.14 pounds chicken breast skinless and boneless
  • 1 tablespoon extra virgin olive oil
  • 1 small white onion diced
  • 1 tablespoon ground curry
  • 1/2 tablespoon freshly cracked black peppercorns
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1 cup red quinoa
  • 2 cups chicken vegetable stock or water
  • Toppings:
  • radishes thinly sliced
  • orange and red bell peppers thinly sliced
  • Brussel sprouts sautéed with sliced baby carrots and chopped garlic
  • Wheatgrass
  • Pumpkin and sunflower seeds
  • Sesame soy sauce

Instructions

  • Add the chicken breast to the Instant Pot and add the extra virgin olive oil, seasonings, and diced onions. Use a large wooden spoon to stir the chicken and ingredients together to evenly coat the chicken breasts.
  • Select the Sauté option and brown the chicken breasts on both sides for three minutes per side.
  • After browning the chicken place the lid on the Instant Pot and lock it. Switch the venting nozzle to the closed position.
  • Select the Meat option and adjust the time to 20-minutes.
  • After the timer sounds vent the steam release nozzle, remove the lid and transfer the chicken breasts to a bowl. Use two forks to shred the chicken.
  • Spoon a cup of red quinoa into a bowl, add additional toppings around the edges of the bowl. Finish with a dollop of Dannon Oikos Greek Yogurt. Scatter pumpkin and sunflower seeds on top.
  • Serve.