Roasted Broccoli, Chicken & Quinoa Bowl (a2)

Roasted Broccoli, Chicken & Quinoa Bowl (a2)

by Tanvi Parikh

Total time
35 min

Macros

Total calories
409
Protein
36 g
Carbs
38 g
Fat
13 g
Fiber
6 g
Sugar
2 g
Cholesterol
88 mg
Sodium
81 mg
Potassium
1006 mg
Vitamin A
566 IU
Vitamin C
151 mg
Calcium
71 mg
Iron
3 mg
Vitamin D
1 IU
Vitamin B12
0.3 µg
Magnesium
141 mg
Zinc
3 mg

Serves 1

Ingredients

  • 120 g Chicken Breast (cooked)
  • 1½ tsp Extra Virgin Olive Oil (divided)
  • Sea Salt & Black Pepper (to taste)
  • ¾ cup Broccoli (florets, chopped)
  • ¼ Orange Bell Pepper (medium, chopped)
  • 2⅔ tbsp Red Onion (cut into chunks)
  • ¼ cup Quinoa (uncooked, rinsed and drained)
  • ¼ Lime (juiced)

Steps

  1. Preheat the oven to 400°F (205°C) and line a baking tray with parchment paper.

  2. Coat the chicken with 1/2 of the oil and season with salt and pepper. Place in the oven and bake for 15 minutes. The chicken will not be cooked through.

  3. Add the broccoli, bell pepper, and red onion to the tray. Season the vegetables with salt and pepper and toss with the remaining oil. Bake for about 15 minutes or until everything is cooked through.

  4. Meanwhile, cook the quinoa according to package directions.

  5. Divide the ingredients evenly between bowls and squeeze lime juice on top. Enjoy!

Tips

  • Leftovers: Refrigerate in an airtight container for up to three days.
  • More Flavor: Add zucchini and/or corn.
  • Additional Toppings: Parsley, cilantro, salsa, and/or your favorite dressing.
  • Make it Vegan: Use tofu instead of the chicken.
  • No Lime: Use lemon instead.