Print

Chicken and Quinoa Bowl

Colorful chicken and quinoa bowl with avocado and roasted vegetables recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and satisfying one-pan meal featuring garlicky chicken, fluffy quinoa, and roasted vegetables. It's a healthy, customizable dinner that comes together easily for a comforting and energizing meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 large bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 small red onion, chopped
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper, to taste
  • 1 cup uncooked quinoa, rinsed
  • 2 cups chicken or vegetable broth
  • 1 avocado, sliced
  • Fresh parsley or cilantro, for garnish
  • Crumbled feta cheese (optional)
  • Lemon wedges, for serving

Instructions

  1. Marinate the chicken. In a bowl, whisk 3 tbsp olive oil, lemon juice, garlic, oregano, paprika, onion powder, salt, and pepper. Add chicken pieces and toss to coat. Let sit while prepping vegetables.
  2. Roast the vegetables. Preheat oven to 425°F (220°C). On a large baking sheet, toss bell pepper, zucchini, red onion, and cherry tomatoes with 2 tbsp olive oil, Italian seasoning, salt, and pepper. Spread in a single layer and roast for 15 minutes.
  3. Cook the quinoa. While vegetables roast, combine rinsed quinoa and broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
  4. Finish the bowl. After 15 minutes, remove baking sheet from oven. Push vegetables to one side and add marinated chicken pieces to the empty side. Return to oven and roast for 10-15 more minutes, until chicken is cooked through.
  5. Assemble and serve. Divide quinoa among bowls. Top with roasted chicken and vegetables. Garnish with avocado, fresh herbs, and optional feta. Serve with lemon wedges.

Notes

For best results, do not skip rinsing the quinoa. Avoid overcrowding the pan when adding chicken to ensure proper roasting. Store components separately in the fridge for up to 4 days for easy meal prep.

Nutrition

Find it online: https://www.stacksipsnack.com/chicken-quinoa-bowl/