Roasted Vegetable And Chicken Quinoa Bowls For Two
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
64
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Broccoli Floret1 cup
Cubed Butternut Squash1 large
Zucchini (diced about 1 cup)3 tsp
Garlic Powder1 cup
Olive Oil2 cups
Chicken Stock1 cup
Red Wine Vinegar1 tsp
OreganoDirections:
1
For the vegetable and chicken quinoa bowls: Preheat the oven to 400 degrees F
2
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
3
Pour the vegetables onto a large baking sheet, making sure they're in an even layer
4
Bake until the vegetables are softened and have a nice brown color to them, about 30 minutes
5
Meanwhile, bring the chicken stock to a boil and add the quinoa
6
Cook, following the instructions on the quinoa package
7
Sprinkle the chicken with additional salt and pepper
8
In a small skillet, brown the chicken in the remaining 2 teaspoons olive oil until cooked through
9
Set aside
10
For the Greek vinaigrette: Add the olive oil, vinegar, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small mason jar
11
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
12
Drizzle the dressing on top