Chicken, Quinoa & Roasted Vegetable Lunch Bowl
This easy and nourishing lunch bowl combines juicy chicken, fluffy quinoa, and a rainbow of roasted vegetable - here we use sweet potato, cauliflower, and cherry tomatoes, but roast whatever you have in the vegetable crisper. Perfect for new cooks, it's straightforward to prepare and give big flavour and wholesome nutrition.
Optional add-on: Crumble feta over the top of the bowl, or add a dollop of Greek Yoghurt and a squeeze of chilli sauce.
Ingredients 11
2 chicken breasts, small
2 tbsp olive oil
1 sweet potato, small, peeled and diced
1 cup cauliflower florets
1⁄2 punnet cherry tomato
1 tsp dried oregano
1 tsp paprika
salt and pepper, plus extra for seasoning
2⁄3 cup quinoa, rinsed
1⁄2 lemon juice
2 handfuls rocket (arugula), washed
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Method 7
Preheat oven to 200°C (400°F).
Toss the , , and with 1 tablespoon olive oil, or Italian herbs, , salt, and pepper. Spread evenly on a baking tray.
Roast in the oven for 25–30 minutes, turning halfway, until tender and starting to brown.
Rinse , then add to a saucepan with 1 1⁄3 cups water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.
Pat dry and rub with the remaining 1 tablespoon , and plenty of salt and pepper. Grill or pan-fry over medium heat for 6–7 minutes per side, or until cooked through. Let rest for 5 minutes, then slice or dice.
To assemble: spread cooked in two bowls. Scatter roasted vegetables and sliced over the quinoa, then top with a handful of washed .
Squeeze over the top, drizzle with a little extra , and season with more salt and pepper, then toss gently.
Helpful tips
If you prefer, use pre-cooked chicken or rotisserie chicken to save time.
This bowl is flexible—substitute other vegetables if desired or add feta or a dollop of yoghurt and chilli sauce.
