Chicken and Roasted Vegetable Quinoa Bowls

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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.

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