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A close-up view of a healthy quinoa bowl with perfectly roasted chicken and colorful vegetables, showcasing the fresh textures of the dish.
FL Recipes

Roasted Chicken Quinoa Bowl: Easy, Healthy & Delicious

This Roasted Chicken Quinoa Bowl is the perfect healthy meal prep solution. Featuring juicy lemon-herb chicken, fluffy quinoa, and roasted vegetables, it's a delicious, balanced, and easy-to-make dish for any night of the week.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Lemon Herb Roasted Chicken
  • 1.5 lbs boneless, skinless chicken breasts about 2-3 breasts
  • 2 tbsp olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
Bowl & Veggies
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth or chicken broth
  • 1 head broccoli cut into florets
  • 1 red bell pepper sliced
  • 1/2 red onion cut into wedges
Zesty Lemon Vinaigrette
  • 1/4 cup olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup

Equipment

  • 2 Baking Sheets
  • 1 Medium Saucepan
  • Mixing Bowls

Method
 

  1. Preheat oven to 400°F (200°C).
  2. On a large baking sheet, toss the chicken breasts with 2 tbsp olive oil, 1 tbsp lemon juice, oregano, thyme, garlic powder, salt, and pepper. On a separate baking sheet, toss the broccoli, red bell pepper, and red onion with a drizzle of olive oil, salt, and pepper.
  3. Arrange the chicken and vegetables in a single layer. Roast for 20-25 minutes, until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender.
  4. While the chicken and vegetables roast, rinse the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
  5. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, Dijon mustard, and honey. Season with salt and pepper to taste.
  6. Let the chicken rest for 5 minutes before slicing. Assemble the bowls by dividing the quinoa, roasted vegetables, and sliced chicken among four bowls. Drizzle with the vinaigrette and serve.

Nutrition

Calories: 550kcalProtein: 40gFat: 28gFiber: 9g

Notes

Meal Prep: Store components separately in airtight containers in the fridge for up to 4 days. Assemble just before eating.
Variations: Add avocado, feta cheese, or a handful of spinach for extra flavor and nutrients.
Tip: Ensure vegetables are in a single layer on the baking sheet to ensure they roast properly instead of steaming.
Keyword healthy recipe,meal prep,quinoa bowl,roasted chicken

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