This is the main content.
Chicken and Vegetable Quinoa Bowl
Recipes
Chicken and Vegetable Quinoa Bowl
2 servings
30 minutes total

Ingredients

  • ½ cup organic tri-color quinoa
  • 1 organic romaine heart
  • ½ cup cherry tomatoes
  • 1 small zucchini squash
  • 1 small yellow squash
  • 1 carrot
  • ½ cup organic black beans
  • 1 tablespoon cilantro (optional)
  • 8 oz boneless, skinless chicken breast
  • ½ teaspoon roasted garlic-herb seasoning
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 tablespoons Italian salad dressing
  • 2 tablespoons toasted sunflower seeds

Steps

    1. Prepare quinoa according to package directions. Set aside to cool.
    2. Separate romaine leaves. Halve tomatoes. Grate zucchini, yellow squash, and carrot. Drain and rinse beans. Chop cilantro, if using.
    3. Preheat grill (or grill pan) on medium-high. Season chicken on both sides with seasoning (wash hands). Place chicken on grill and reduce heat to medium-low; grill 6–8 minutes on each side, until browned and 165°F. Remove chicken from grill and let stand 5 minutes, then slice.
    4. Divide quinoa evenly between serving bowls. Arrange romaine leaves, tomatoes, squash, zucchini, carrots, and beans around edge of quinoa. Season with salt and pepper; drizzle lettuce with salad dressing. Top with chicken, sunflower seeds, and cilantro.

Amount per ½ recipe serving: Calories 430, Total Fat 14g, Sat Fat 2.5g, Trans Fat 0g, Chol 65mg, Sodium 710mg, Total Carb 42g, Fiber 9g, Sugars 8g, Protein 35g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 30%