Ingredients

The following ingredients have 2 Servings
  • 1 cup broccoli florets
  • 1 cup cubed butternut squash
  • 1/2 cup carrots, (cut into 1/2-inch rounds)
  • 1 cup large zucchini (diced (about 1))
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 3/4 teaspoon garlic powder
  • 2 cups chicken stock
  • 1 cup uncooked tricolor quinoa (rinsed)
  • 1 cup large chicken breast (about 1 diced)
  • 1/3 cup olive oil
  • 4 tablespoons red wine vinegar
  • 1 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper

Instruction

  • Preheat oven to 400 °F. In a large bowl, toss together the vegetables along with the olive oil, kosher salt, black pepper and garlic powder. Pour the vegetables onto a large baking sheet and make sure they’re in an even layer. Bake for 30 minutes, or until vegetables are softened and have a nice brown color to them.
  • While the vegetables are roasting, bring 2 cups chicken stock to a boil and add the quinoa. Follow the cooking instructions on the quinoa package.
  • In a small skillet, brown the chicken on both sides and season with additional salt and pepper. Set aside once it’s cooked through.
  • For the dressing: Add all the ingredients into a small Mason jar, tightly close the lid, then shake!
  • To assemble the quinoa bowls: Evenly distribute quinoa into bowls, then evenly distribute vegetables and chicken into each bowl. Drizzle the dressing on top, if desired.