Chicken Quinoa Bowl with Roasted Carrots

Chicken Quinoa Bowl with Roasted Carrots

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.

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 504kcal

Author Tessa

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

US Customary - Metric

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.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat the quinoa, carrots, and chicken before serving, then add fresh greens.

Nutrition