201903045430941380516101677.jpg
201903048094363498911968601.jpg

 

20190304811673513064904535.jpg
Yield: 8 servings

Roasted Chicken & Veggie Quinoa Bowls

prep time: 10 minscook time: 35 minstotal time: 45 mins

wonderful for meal prep or for a quick, easy, flavorful weeknight dinner.

ingredients:

chicken
veggies
  • 1 large zucchini, chopped into thirds then halved, then quartered 
  • 1 large red bell pepper, chopped
  • 1 bunch asparagus, trimmed
  • 4 small purple creamer potatoes, halved and quartered
  • 4 small yellow creamer potatoes, halved and quartered 
  • 2 tbsp extra virgin olive oil
  • 1 tbsp cajun seasoning
  • 2 tbsp coconut aminos
  • sea salt to taste
  • cracked black pepper to taste
quinoa

instructions:

veggies
  1. preheat oven to 400 degrees.
  2. add all chopped veggies to a large mixing bowl
  3. add olive oil, cajun seasoning, salt, and pepper to the bowl and coat the veggies well
  4. coat a large baking pan with no-stick cooking spray and pour veggies onto the pan. spread them out in a flat, even layer.
chicken
  1. to a large mixing bowl, add chicken breast, cajun seasoning, coconut aminos, salt & pepper.
  2. let sit for about 10 minutes
  3. set a large skillet to high heat and add butter
  4. once butter has melted, add all 4 chicken breasts to the pan and sear them for 2 minutes on the first side
  5. flip chicken breasts and sear them for 2 minutes on the other side
  6. remove chicken from the pan and add them the large baking pan with the vegetables (make sure they are flat and not on top of the vegetables)
  7. bake entire pan for 35 minutes or until potatoes are soft
quinoa
  1. add dry quinoa, 2 cups of liquid of choice, a scoop of optional bone broth powder, and let your rice cooker do its thing.  
  2. once done, add butter to the top of the quinoa, let it melt, then fluff cooked quinoa with a fork

NOTES:

*this is totally optional!  you can use low-sodium chicken broth, water, or coconut water.

Nutritional Stats:
Chicken  = 1/2 chicken breast
120 calories 
5g fat
20g protein 

Quinoa = makes 5 servings 
157 calories
4g fat
22g carbs
2g fiber
9g protein 

Veggies = 8 servings
73 calories
4g fat
9g carbs
1g fiber
2g sugar
Created using The Recipes Generator