Overflowing with sauteed chicken and sweet roasted veggies like butternut squash and carrots, these bowls are chock-full of protein-chicken and quinoa-to keep you full. (You will be surprised at how satiated you feel after eating a bowl of this!)
Recipe courtesy of Julie Wampler
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Roasted Vegetable and Chicken Quinoa Bowls for Two
Total:
50 min
Active:
20 min
Yield:
2 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

Vegetable and Chicken Quinoa Bowls:
Greek Vinaigrette:

Directions

For the vegetable and chicken quinoa bowls: Preheat the oven to 400 degrees F. In a large bowl, toss together the broccoli, squash, carrots and zucchini along with the garlic powder, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour the vegetables onto a large baking sheet, making sure they're in an even layer. Bake until the vegetables are softened and have a nice brown color to them, about 30 minutes. Meanwhile, bring the chicken stock to a boil and add the quinoa. Cook, following the instructions on the quinoa package. Sprinkle the chicken with additional salt and pepper. In a small skillet, brown the chicken in the remaining 2 teaspoons olive oil until cooked through. Set aside. For the Greek vinaigrette: Add the olive oil, vinegar, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small mason jar. Tightly close the lid, and shake! To assemble the bowls: Evenly distribute the quinoa into 2 bowls, then evenly distribute the vegetables and chicken into each bowl. Drizzle the dressing on top.

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