Chicken and Roasted Vegetable Quinoa Bowls for a Party of Two

Start your new year on the right foot with a quinoa bowl loaded with sweet roasted vegetables and satisfying protein.

Photo by: Julie Wampler ©© 2015 Julie Wampler (Table for Two)

Julie Wampler, © 2015 Julie Wampler (Table for Two)

Happy New Year! It’s a brand-new year and a chance to change something in your life that you may think needs a positivity boost. For many, the start of a new year means the start of eating more mindfully and getting in the kitchen to cook at home more and eat out less.

If that’s what you and your other half have resolved to try, this month’s Party of Two recipe — easy, satisfying quinoa bowls — is for you.

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!) When it comes to the Greek vinaigrette, that’s optional; you can drizzle it on top of these bowls or save it for a hearty salad later. Perhaps best of all is that this recipe is ideally portioned for two people. Check out more recipes like this one by browsing past Party of Two how-tos.

Photo by: Julie Wampler ©© 2015 Julie Wampler (Table for Two)

Julie Wampler, © 2015 Julie Wampler (Table for Two)

Chicken and Roasted Vegetable Quinoa Bowls

Prep time: 20 min; Cook time: 30 min; Total time: 50 min


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 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon coarse ground black pepper

3/4 teaspoon garlic powder

2 cups chicken stock

1 cup uncooked tricolor quinoa, rinsed

1 large chicken breast, about 1 cup diced

For the Greek vinaigrette

1/3 cup olive oil

4 tablespoons red wine vinegar

1 teaspoon oregano

1 teaspoon kosher salt

1/2 teaspoon coarse ground black pepper


Preheat oven to 400 degrees F. 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.

Related Links:

Ultimate Mac ‘n’ Cheese Casserole: The Best Thing to Happen to Pasta, Cheese and Bacon

Small-Batch S'mores Bread Pudding

Small-Batch Thanksgiving Dinner: Turkey Shepherd’s Pie

Healthy Beat-the-Clock Dinners

Next Up

Quinoa and Vegetable Stuffed Peppers — Meatless Monday

Learn how to make Rachael Ray's Quinoa and Vegetable Stuffed Peppers this Meatless Monday.

Two Tips for the Best Roasted Chicken Ever

GZ says to save your money on this unnecessary practice.

Quinoa with Roasted Butternut Squash — Meatless Monday

Celebrate the flavors of fall with this recipe for hearty quinoa studded with tender squash and chewy dried cranberries.

The Veggie Table: Quinoa with Brussels Sprouts and Pomegranate

This dish has just four main ingredients gets a nutty crunch from the walnuts and a burst of tart juice from the pomegranate.

The Veggie Table: 3 Ways to Dig Into Quinoa

Cooking quinoa (which is considered a whole grain even though it's actually a seed), is as simple as cooking brown rice.

Bobby Flay's Tips for Surviving a Super Bowl Party

How can you enjoy a food-filled game-day bash this Sunday and not overload on calories? We asked chef Bobby Flay for his tips.