Chicken, Roasted Vegetable, and Quinoa Bowl

Votes: 9

Time: 50 min.
Complexity: easily
Servings: 2

Filled with chunks of roasted chicken and roasted sweet vegetables like butternut squash and carrots, these bowls are packed with protein (the chicken and quinoa) and fiber (the broccoli and zucchini) to keep you full for hours. You'll be surprised how full you'll feel after eating this bowl. And thanks to the red wine vinaigrette with fresh oregano, the bowl is incredibly flavorful and vibrant. This recipe makes two servings, perfect for those who love a fresh, easy-to-make meal.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Bowl

1 large chicken breast, diced (about 1 cup)
1 cup broccoli florets
1 cup diced butternut squash
0.5 cup carrots, cut into 1 cm thick circles.
1 large zucchini, diced (about 1 cup)
3/4 tsp garlic powder
3 tbsp + 2 tsp olive oil
2 cups chicken broth
1 cup uncooked tri-color quinoa, rinsed

Greek Vinaigrette Dressing

1/3 cup olive oil
1/4 cup red wine vinegar
1 tsp oregano

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, quinoa, broccoli cabbage, butternut squash, carrot, zucchini, wine vinegar, garlic powder, oregano

Cooking the dish according to the recipe:

Preheat oven to 200°C.

In a large bowl, toss the broccoli, pumpkin, carrots, and zucchini with garlic powder, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread the vegetables in an even layer on a large baking sheet. Roast until the vegetables are tender and golden brown, about 30 minutes.
Meanwhile, bring the chicken broth to a boil and add the quinoa. Cook according to package directions.

Season the chicken breast with salt and pepper. In a small skillet, sauté the chicken in the remaining 2 teaspoons of olive oil until cooked through. Set aside.
Greek Vinaigrette Dressing:

In a small jar, combine olive oil, vinegar, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Seal tightly and shake!
Divide the quinoa evenly between 2 bowls, then evenly distribute the vegetables and chicken on top. Drizzle with the vinaigrette.

Author of the recipe - Julie Wampler is a blogger and web developer based in Washington, D.C., and a food photographer.

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