Quinoa Bowls with Roasted Vegetables and Chicken
Get your veggies, healthy grains, and protein all in one meal with this healthy quinoa bowls recipe loaded with roasted vegetables and chicken.
Servings: 2
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.1 cup broccoli florets, 1 cup cubed butternut squash, 1/2 cup carrots,, 1 cup large zucchini, 3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon coarse ground black pepper, 3/4 teaspoon garlic powder
- 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.2 cups chicken stock, 1 cup uncooked tricolor quinoa
- In a small skillet, brown the chicken on both sides and season with additional salt and pepper. Set aside once it’s cooked through.1 cup large chicken breast
- For the dressing: Add all the ingredients into a small Mason jar, tightly close the lid, then shake!1/3 cup olive oil, 4 tablespoons red wine vinegar, 1 teaspoon oregano, 1/2 teaspoon coarse ground black pepper, 1 teaspoon kosher salt
- 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.
Nutrition
Serving: 1 bowl | Calories: 1074 kcal | Carbohydrates: 81 g | Protein: 37 g | Fat: 68 g | Saturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 55 mg | Sodium: 2809 mg | Potassium: 1715 mg | Fiber: 11 g | Sugar: 9 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
