Chicken And Veggie Quinoa Bowls Food

ROASTED VEGETABLE AND CHICKEN QUINOA BOWLS FOR TWO

Roasted Vegetable and Chicken Quinoa Bowls for Two image

Overflowing with sauteed chicken and sweet roasted veggies like butternut squash and carrots, these bowls are chock-full of protein-chicken and quinoa-to keep you full. (You will be surprised at how satiated you feel after eating a bowl of this!)

Provided by Food Network

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 14

Ingredients

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)
3/4 teaspoon garlic powder
3 tablespoons plus 2 teaspoons olive oil
Kosher salt and ground black pepper
2 cups chicken stock
1 cup uncooked tri-color quinoa, rinsed
1 large chicken breast, diced (about 1 cup)
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon oregano
Kosher salt and coarsely ground black pepper

Steps:

For the vegetable and chicken quinoa bowls: Preheat the oven to 400 degrees F. 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. Pour the vegetables onto a large baking sheet, making sure they're in an even layer. Bake until the vegetables are softened and have a nice brown color to them, about 30 minutes.
Meanwhile, bring the chicken stock to a boil and add the quinoa. Cook, following the instructions on the quinoa package.
Sprinkle the chicken with additional salt and pepper. In a small skillet, brown the chicken in the remaining 2 teaspoons olive oil until cooked through. Set aside.
For the Greek vinaigrette: Add the olive oil, vinegar, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small mason jar. 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. Drizzle the dressing on top.

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

Ingredients

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.

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