Best 5 Roasted Vegetable And Chicken Quinoa Bowls For Two Recipes

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**Roasted Vegetable and Chicken Quinoa Bowls: A Wholesome and Flavorful Meal for Two**

Quinoa bowls are a fantastic way to enjoy a wholesome and flavorful meal. They are packed with protein, fiber, and essential nutrients. This particular recipe features a combination of roasted vegetables, chicken, and quinoa, all tossed in a zesty dressing. The roasted vegetables add a delightful sweetness and smoky flavor, while the chicken provides a lean protein source. The quinoa adds a nutty flavor and a boost of fiber. The dressing adds a tangy and herbaceous flavor that ties all the elements together. It's a quick and easy meal that can be enjoyed for lunch or dinner. Additionally, the recipe includes variations for vegetarians and those looking for a gluten-free option, making it a versatile dish that can be enjoyed by everyone. Whether you're a seasoned home cook or a beginner, this recipe is sure to impress with its vibrant flavors and wholesome ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

MEDITERRANEAN CHICKEN QUINOA BOWL WITH BROCCOLI AND TOMATO



Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato image

Chicken quinoa bowls have staked their healthy claim on quick and easy meal-prep dinners that are flexible enough to mix and match ingredients for take-to-work lunches that never get boring, too.

Provided by Heidi

Categories     Main Course

Time 40m

Number Of Ingredients 12

1 6- ounce skinless, boneless chicken breast
1/4 cup + 2 tablespoons olive oil
1 lemon (, juiced and zested)
2 cloves garlic (, pressed or minced)
2 teaspoons dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup Easy Roasted Broccoli and Feta
1/2 cup Easy Roasted Tomatoes
1 cup dried quinoa
1 teaspoon kosher salt
Crumbled feta cheese

Steps:

  • Slice the chicken breast into 1-inch chunks and add to a gallon freezer bag. In a small bowl, whisk the olive oil, lemon juice and zest, garlic, oregano and salt and pepper then add to the bag, seal, and marinade for at least 30 minutes up to overnight.
  • Heat the remaining 2 tablespoons olive oil in a non-stick skillet over medium high heat. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 10-12 minutes.
  • Reduce the heat to medium and add the broccoli and tomatoes to the pan with more olive oil if needed, and warm through.
  • Meanwhile, cook the quinoa. Rinse it in a fine mesh strainer under cold water first. Bring a sauce pan of water to a boil over high heat, then add 1 teaspoon of kosher salt and the quinoa. Boil it like pasta, until al dente, stirring occasionally, about 8 to 10 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel, then a lid and let sit for 5-10 minutes.
  • To assemble the bowls, divide the quinoa between the bowls and top each with half of the chicken and vegetable mixture. Season with more kosher salt and freshly ground black pepper to taste and drizzle with more olive oil if you'd like. Sprinkle with feta cheese crumbles and serve.

Nutrition Facts : ServingSize 1 g, Calories 481 kcal, Carbohydrate 45 g, Protein 24 g, Fat 23 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 1321 mg, Fiber 7 g, Sugar 2 g

CHICKEN QUINOA BOWL



Chicken Quinoa Bowl image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 19

1/4 cup red quinoa
Zest and juice of 1 lime plus lime wedges, for serving
1/4 cup chopped fresh cilantro
Kosher salt
Two 6-ounce chicken breasts
2 tablespoons olive oil
1 tablespoon taco seasoning
Roasted Corn Salsa, recipe follows
1/2 avocado, sliced
1/4 cup crumbled queso fresco
1/4 cup sour cream
Hot sauce, to taste
1/2 cup frozen roasted corn kernels, thawed
1/2 cup cherry tomatoes, halved
1/4 cup diced red onion
One 2-ounce jar pimientos, drained
1 lime, juiced
1 tablespoon chopped fresh cilantro
Pinch kosher salt

Steps:

  • Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes.
  • Meanwhile, preheat a grill for cooking at medium heat.
  • Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest.
  • Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce.
  • Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.

QUINOA WITH ROASTED VEGETABLES



Quinoa with Roasted Vegetables image

Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1 small eggplant, chopped
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium red onion, chopped
1 cup grape tomatoes, halved
2 garlic cloves, diced
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1-1/2 cups quinoa, rinsed
3 tablespoons balsamic vinegar
3/4 teaspoon Dijon mustard
1/4 cup each minced fresh basil, parsley and chives

Steps:

  • Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.

Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

CHICKEN AND VEGGIE QUINOA BOWLS



Chicken and Veggie Quinoa Bowls image

Healthy and enjoyable meal for the whole family! These bowls are super easy to make in advance or last minute! Gluten-free and can be made vegetarian if you remove the chicken and use vegetable broth. Depending on how much quinoa or veggies you like, this recipe can serve anywhere from 3 to 6 people.

Provided by sam johnson

Time 40m

Yield 6

Number Of Ingredients 14

2 cups chicken broth
1 cup quinoa
salt and ground black pepper to taste
2 tablespoons olive oil
1 green bell pepper, chopped
½ yellow onion, chopped
2 medium (blank)s zucchinis, chopped
1 clove garlic, minced
1 head broccoli, chopped
1 pint grape tomatoes, halved
1 pound rotisserie chicken, boned and chopped
1 (5.5 ounce) package crumbled goat cheese
1 avocado, sliced
1 lemon, juiced

Steps:

  • Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Season with salt and pepper.
  • While quinoa cooks, heat olive oil in a pan over low heat until gleaming. Add bell pepper and onion and saute for 1 to 2 minutes. Turn heat to medium-high, add zucchinis and garlic, and saute until they are starting to soften and the onion is transparent, 5 to 7 minutes. Add broccoli and saute until bright green. Season veggies with salt and pepper. Stir in tomatoes and quickly saute until they start to crinkle and soften, about 5 minutes. Add chicken to warm through, about 5 minutes more.
  • Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 31 g, Cholesterol 89.2 mg, Fat 29.9 g, Fiber 7 g, Protein 34.1 g, SaturatedFat 9.8 g, Sodium 615.9 mg, Sugar 3.7 g

CHICKEN QUINOA BOWL



Chicken Quinoa Bowl image

A simple, healthy dinner for two.

Provided by Jenny

Categories     Cooking for Two

Time 10m

Yield 2

Number Of Ingredients 9

3 cups cooked and cooled quinoa
1 cup chopped roasted chicken
½ cup chopped grape tomatoes
½ cup chopped English cucumber
¼ cup crumbled reduced-fat feta cheese
½ medium avocado, chopped
1 teaspoon extra-virgin olive oil
1 dash lemon juice
ground black pepper to taste

Steps:

  • Mix quinoa, chicken, tomatoes, cucumber, feta cheese, avocado, olive oil, lemon juice, and pepper in a bowl.
  • Portion into two bowls and serve.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 66.8 g, Cholesterol 70.6 mg, Fat 21 g, Fiber 11.7 g, Protein 42.1 g, SaturatedFat 4.4 g, Sodium 489.9 mg, Sugar 0.9 g

Tips:

  • Choose the right vegetables: Vegetables that roast well include broccoli, Brussels sprouts, carrots, sweet potatoes, and zucchini. Try to use a variety of colors and textures for a more visually appealing dish.
  • Chop the vegetables evenly: This will help them cook evenly. If the vegetables are too large, they will take longer to cook and may not get as tender.
  • Season the vegetables well: Use a combination of salt, pepper, and herbs to flavor the vegetables. You can also add a drizzle of olive oil or melted butter to help them brown.
  • Roast the vegetables at a high temperature: This will help them caramelize and get crispy. The ideal roasting temperature is 425 degrees Fahrenheit.
  • Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of roasting. Make sure there is enough space between the vegetables so that they can cook evenly.
  • Roast the vegetables until they are tender and slightly browned: The roasting time will vary depending on the type of vegetables you are using. Check the vegetables regularly to make sure they don't overcook.
  • Make the quinoa ahead of time: Quinoa can be cooked up to 3 days in advance. This will save you time when you're making the bowls.
  • Use a variety of toppings: You can top the bowls with a variety of ingredients, such as avocado, salsa, sour cream, or cheese. Get creative and have fun with it!

Conclusion:

Roasted vegetable and chicken quinoa bowls are a healthy, delicious, and easy-to-make meal that is perfect for busy weeknights. They are also a great way to get your daily dose of vegetables. With a little planning, you can have a delicious and satisfying meal on the table in no time.

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