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 |
Ingredients
- 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)
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon oregano
- Kosher salt and coarsely ground black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1195 |
| Total Fat | 73 g |
| Saturated Fat | 11 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 10 g |
| Sugar | 9 g |
| Protein | 53 g |
| Cholesterol | 110 mg |
| Sodium | 1806 mg |
Reviews
This was superb!! Yummy! We added some feta and sunflower seeds once it was cooked. Mmmm mmmm
A bit too much for two people.
Very good and very easy! This wold be a great meal to double for making extra servings to enjoy later. I would eat this for lunch too!
Like another user, I threw most of this out. I wasn’t able to force myself to eat it. I wonder if the temperature to cook the vegetables was too low. My veggies hadn’t browned at all by the end of the cook time, so I added more time, hoping to get that nice color. Nope. All I got was utter mushy veggies. Blech! The entire thing was a massive mushy mess. I’m not usually bothered by texture, but this was ghastly!
Love this dish- it’s a regular favorite in our home. We often leave out the chicken, and I never notice that much of a difference.
We LOVED this. It’s seriously a new favorite. We sprinkled a couple teaspoons of sugar into the dressing. We used veggies we had on hand, so we did: carrots, sweet potatoes, broccoli, carrots, and zucchini. We sliced a bit of avocado atop it. I drizzled a bit of dressing onto each bowl and still had 2/3 remaining, so I would use it sparingly. I’m jotting down what we did because this is now in regular rotation in our home!
The dressing is kind of a miss on this one. The roasted vegetables and chicken are nothing special, but it’s sort of like putting Greek salad dressing on a bowl of hot veg, chicken and quinoa.
My mom and I wanted something super simple before a night out at the movies and this blew us away! Not only was it unbelievably easy and nutritious, but out-of-this-world delicious!!! My mom was thinking of swapping the quinoa for brown rice, but so glad she didn’t because the quinoa added such an amazing earthy flavor to this meal that boosted the flavor of the roasted veggies as well! Best part about this dish was all the possibilities of swapping the chicken for shrimp, salmon, tilapia, tofu, tempeh, steak, etc. This meal made me feel like I had died and gone to heaven and this is definitely becoming a weekly staple for my family!