🥗 Quinoa Chicken Bowl with Roasted Potatoes, Carrots & Peas 🍗🌱
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2
Calories: ~580 per serving
🛒 Ingredients:
For the Chicken:
🐔 2 chicken breasts, boneless
🫒 1 tbsp olive oil
🌿 1 tsp paprika
🌿 1/2 tsp garlic powder
🧂 Salt & black pepper to taste
🌿 1 tsp dried herbs (oregano or thyme)
For the Roasted Vegetables:
🥔 8–10 baby potatoes, halved
🥕 2 large carrots, chopped
🫒 1 tbsp olive oil
🧂 Salt & pepper
🌿 Fresh parsley, chopped
For the Bowl Base:
🍃 1/2 cup uncooked quinoa (yields ~1½ cups cooked)
💧 1 cup water
🧂 Pinch of salt
🌱 Handful of fresh greens (like spinach or kale)
🟢 1/2 cup green peas (steamed or blanched)
👩🍳 Instructions:
Preheat oven: Set your oven to 220°C (430°F).
Marinate chicken: Rub chicken breasts with olive oil, paprika, garlic powder, salt, pepper, and herbs. Let sit while prepping vegetables.
Roast veggies: Toss carrots and halved potatoes in olive oil, salt, and pepper. Roast on a lined baking tray for 25–30 mins, flipping once.
Cook quinoa: Rinse quinoa well. Bring to a boil with water and salt. Cover, reduce heat, and simmer for 15 mins. Let sit for 5 mins, fluff with a fork.
Cook chicken: In a grill pan or skillet, cook marinated chicken for 6–8 minutes per side until golden and cooked through. Slice into strips.
Steam peas: Lightly steam or blanch peas for 2–3 mins.
Assemble bowl: Spread quinoa over greens, then top with sliced chicken, roasted veggies, and peas. Sprinkle fresh parsley to finish.
💡 Tips & Variations:
Add a dollop of hummus or a drizzle of tahini for extra flavor.
Swap quinoa for brown rice or couscous.
For meal prep, store in airtight containers for up to 4 days in the fridge.