Roasted Vegetable and Chicken Quinoa Bowls for Two

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!)]

Total Time:
50 min
20 min
30 min

2 servings

  • Vegetable and Chicken Quinoa Bowls:
  • 1 cup broccoli florets
  • 1 cup cubed butternut squash
  • 1/2 cup carrots, cut into 1/2-inch rounds
  • 1 large zucchini, diced (about 1 cup)
  • 3/4 teaspoon garlic powder
  • 3 tablespoons plus 2 teaspoons olive oil
  • Kosher salt and ground black pepper
  • 2 cups chicken stock
  • 1 cup uncooked tri-color quinoa, rinsed
  • 1 large chicken breast, diced (about 1 cup)
  • Greek Vinaigrette:
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon oregano
  • Kosher salt and coarsely ground black pepper
  • 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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