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These healthy quinoa bowls with roasted vegetables and chicken are the best way to get in your veggies, grains, and protein all in one meal!
Healthy Chicken and Veggie Quinoa Bowls
Well, this Jonas blizzard came through this weekend, and boy, did he leave his mark. We were left with 28 inches of snow. The scene around is unbelievable! There came to a point in shoveling that we were wondering where we were going to put all the snow. We literally ran out of space to put it all. If you drove through our neighborhood, it’s massive mounds upon mounds. Taller than me!
It was little Winston‘s first snow ever. It was so cute and we got so many photos and videos. Too bad he recently had surgery so he couldn’t fully frolic around in the snow but we made sure he had a little tiny patch of snow so he could still get a little enjoyment out of it. I’ll have a snowy update on him and the blizzard soon!
We absolutely loved these quinoa bowls with roasted vegetables and chicken! They’re such an easy way to throw together a healthy meal during the week and you can literally fill your bowl with whatever you want. It’s like having your own Chipotle in your house but a slightly healthier one :)
Quinoa Bowls with Roasted Vegetables and Chicken
Equipment
Ingredients
- 1 cup (91 g) broccoli florets
- 1 cup (140 g) cubed butternut squash
- ½ cup (64 g) carrots,, cut into 1/2-inch rounds
- 1 cup (124 g) large zucchini, diced (about 1)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- ¾ teaspoon garlic powder
- 2 cups (473 ml) chicken stock
- 1 cup (170 g) uncooked tricolor quinoa, rinsed
- 1 cup (150 g) large chicken breast, about 1 diced
For the Greek vinaigrette
- ⅓ cup (79 ml) olive oil
- 4 tablespoons red wine vinegar
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
Instructions
- Preheat oven to 400 °F (204 °C). In a large bowl, toss together the vegetables along with the olive oil, kosher salt, black pepper and garlic powder. Pour the vegetables onto a large baking sheet and make sure they’re in an even layer. Bake for 30 minutes, or until vegetables are softened and have a nice brown color to them.
- While the vegetables are roasting, bring 2 cups chicken stock to a boil and add the quinoa. Follow the cooking instructions on the quinoa package.
- In a small skillet, brown the chicken on both sides and season with additional salt and pepper. Set aside once it’s cooked through.
- For the dressing: Add all the ingredients into a small Mason jar, tightly close the lid, then shake!
- To assemble the quinoa bowls: Evenly distribute quinoa into bowls, then evenly distribute vegetables and chicken into each bowl. Drizzle the dressing on top, if desired.
I had quinoa for breakfast today as well. It was a sweet version, but I do like yours a lot :D
Quinoa bowls are definitely among my favorite dinners! SO easy and they leave you so full
I Can’t believe all that snow!! I hope these bowls k
Love healthy bites like this!
Those roasted veggies look divine!
Love the simplicity! Perfect for an easy dinner tonight!
Ok, I’m still eating a ton of it, but have you noticed a cost increase on quinoa, lately as well?
Actually, I haven’t but I’ve noticed an increase in cauliflower!
Such a perfect veg bowl!
Those are some tasty and healthy looking quinoa bowls!
One of my favorite things to eat for dinner!!!