Recipe courtesy of Julie Wampler
Roasted Vegetable and Chicken Quinoa Bowls for Two
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1195
- Total Fat
- 73
- Saturated Fat
- 11
- Carbohydrates
- 82
- Dietary Fiber
- 10
- Sugar
- 9
- Protein
- 53
- Cholesterol
- 110
- Sodium
- 1806
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
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
- 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.