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Quinoa Bowls with Roasted Vegetables and Chicken

Julie, Table for Two
  • 50 minutes
  • Serves 2

INGREDIENTS

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 tbsp

olive oil

1 tsp

kosher salt

1/2 tsp

coarse ground black pepper

3/4 tsp

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 tbsp

red wine vinegar

1 tsp

oregano

1 tsp

kosher salt

1/2 tsp

coarse ground black pepper