This Chicken Quinoa Bowl is a nutritious, flavorful meal that's endlessly customizable and speedy to prep. Served up with sweet roasted carrots and peppery arugula it's light, fresh and so delicious. Gluten-free, dairy-free.
Perfect Meal Prep for Lunch or Dinner
Eating a balanced diet throughout the day can be challenging when you're low on time, which is why so many of us turn to meal prep. This quinoa bowl is ideal for prepping ahead as it's delicious served warm or cold. I love it as an easy option for lunch when I need something quick and satisfying. It's the perfect base for customizing with different toppings or vegetables: go burrito-bowl style with salsa and black beans, or drizzle on some hot sauce for a spicy kick.
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Ingredients and Substitutions
Quinoa - This pseudo-cereal is a great source of complete protein that's naturally gluten-free. It's also high in fiber and micronutrients making it the perfect base for this bowl.
Water or chicken broth - Used for cooking the quinoa. Water works great but chicken broth can be used to infuse more flavor into the quinoa. If using broth, check it's certified gluten-free.
Carrots - Are roasted to enhance their natural sweetness. Can be swapped for sweet potato or butternut squash.
Olive oil - Helps the chicken and carrots to caramelize in the oven. Avocado oil also works as a substitute.
Chicken breasts or thighs - Bring lean protein to these bowls. Use boneless, skinless breasts or thighs for easy prep and quick cooking.
Garlic - Adds depth of flavor to the chicken and carrots. Use pre-chopped garlic to speed up prep.
Dried thyme and oregano - Are an easy way to add flavor to the bowl. You can use fresh instead if you've got them on hand.
Arugula or baby spinach - For added greens and freshness in these bowls. Arugula has a peppery flavor whereas spinach is more neutral, so go with your preference.
Lemon juice - Brightens up the flavors, lightly dressing the vegetables and chicken. Use fresh-squeezed juice here.
Avocado and pumpkin seeds - Optional toppings with healthy fats to sprinkle on. Avocado brings creaminess while pumpkin seeds add crunch.
Salt and black pepper
How to Make Chicken Quinoa Bowl with Roasted Carrots
Before you start: Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Step 1: Rinse the quinoa under cold water using a fine mesh sieve. In a medium saucepan, combine the quinoa and water (or broth). Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork.
Step 2: Place sliced carrots on one half of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Place the chicken on the other half of the sheet pan. Drizzle with olive oil and season the chicken with garlic, oregano, thyme, salt, and pepper. Roast for 18-22 minutes, stirring halfway through, until the carrots are tender and lightly caramelized and the chicken has reached an internal temperature of 165°F.
Step 3: Allow the chicken to rest for 5 minutes, then slice. Divide the cooked quinoa among four bowls. Top each bowl with roasted carrots, sliced chicken, and a handful of arugula or spinach.
Step 5: Drizzle each bowl with fresh lemon juice. Add pumpkin seeds or avocado if desired. Serve warm.
Variations
Use this recipe as a base to customize to your preference!
- Swap the carrots for Brussels sprouts, diced eggplant or beets.
- Season the chicken with curry powder instead of the dried herbs.
- Add cooked black beans and some spicy mango salsa for a burrito-style bowl.
- Add extra toppings like cherry tomatoes, pickled red onion or cucumber.
- Drizzle on some dairy-free ranch dressing for added creaminess.
Recipe tips
- Cut the carrots into evenly sized pieces so they roast at the same rate.
- Make sure the carrots and chicken are spread in one layer on the baking sheet (overcrowding them will prevent them caramelizing). If your baking sheet isn't large enough to hold both chicken and carrots, divide them between two sheets.
- Rinsing the quinoa before cooking removes the bitter saponins.
- Resting the chicken for a few minutes before serving results in juicier meat.
- Add the arugula or spinach just before serving. They're tender greens which will wilt quickly once added to the warm bowl.
FAQs
You can cook the quinoa and roast the chicken with the carrots ahead of time. Store them separately in airtight containers in the refrigerator for up to 4 days. Add the arugula/spinach, lemon juice and optional toppings just before serving.
You can enjoy it both ways! Serve warm for a cozier meal, or cold for more of a hearty salad vibe.
Yes! You can shred a rotisserie chicken and use it in place of the chicken breasts/thighs to cut down on prep time.
More Chicken Recipes
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📖 Recipe
Chicken Quinoa Bowl with Roasted Carrots
Ingredients
For the quinoa:
- 1 cup uncooked quinoa
- 2 cups water or chicken broth
For the roasted carrots:
- 3 cups carrots peeled and sliced
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
For the chicken:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice plus extra for garnish
For assembling the bowls:
- 2 cups fresh arugula or baby spinach
Optional toppings:
- ¼ cup pumpkin seeds
- 1 avocado sliced
Instructions
- Rinse the quinoa under cold water using a fine mesh sieve. In a medium saucepan, combine the quinoa and water (or broth). Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork.
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place sliced carrots on one half of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Place the chicken on the other half of the sheet pan. Drizzle with olive oil and season the chicken with garlic, oregano, thyme, salt, and pepper. Roast for 18-22 minutes, stirring halfway through, until the carrots are tender and lightly caramelized and the chicken has reached an internal temperature of 165°F.
- Drizzle chicken with lemon juice. Allow the chicken to rest for 5 minutes, then slice.
- Divide the cooked quinoa among four bowls. Top each bowl with roasted carrots, sliced chicken, and a handful of arugula or spinach. Add pumpkin seeds, avocado, or extra lemon juice. Serve warm.
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