Harvest Chicken Quinoa Bowl 🥗🍗🍑

Prep Time: 20 minutes

Cook Time: 25 minutes
Servings: 2
Calories per Serving: ~600

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts 🍗
1 tbsp olive oil 🫒
½ tsp garlic pwder
½ tsp dried oregano
Salt & black pepper to taste

For the Bowl:

1 cup cooked quinoa 🍚
2 cups chopped kale or mixed greens 🥬
1 cup butternut squash, cubed and roasted 🎃
1 peach, sliced 🍑
¼ cup feta cheese, crumbled 🧀
¼ cup roasted almonds or pecans 🌰

Instructions:

Roast the Squash: Toss cubed butternut squash with a little olive oil, salt, and pepper. Roast at 200°C (400°F) for 20–25 minutes until tender and caramelized.
Cook the Chicken: Season chicken breasts with olive oil, garlic powder, oregano, salt, and pepper. Grill or pan-fry over medium heat for 6–7 minutes per side until fully cooked. Let rest and slice.
Prepare the Quinoa: Cook quinoa according to package instructions and fluff with a fork.
Assemble the Bowl: Layer kale on the bottom of the plate or bowl. Arrange sliced chicken, quinoa, roasted squash, peach slices, almonds, and feta on top.
Optional Dressing: Drizzle with a light vinaigrette or lemon juice if desired.

Tips & Variations:

Swap chicken for grilled tofu or salmon for a different twist.
Add dried cranberries or pomegranate seeds for a sweet-tart punch.
Use goat cheese or blue cheese as alternatives to feta.