Recipe courtesy of Julie Wampler

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!)
  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 2 servings
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Ingredients

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

Directions

  1. 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. 
  2. Meanwhile, bring the chicken stock to a boil and add the quinoa. Cook, following the instructions on the quinoa package. 
  3. 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. 
  4. 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! 
  5. 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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