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Chicken, quinoa and roasted vegetable bowls

Chicken, quinoa and roasted vegetable bowls

Recipe Book: Diets

A complete bowl for the week’s lunches: quinoa, paprika chicken, roasted vegetables, feta and a squeeze of garlicky lemon. Over 35 g of protein per bowl.

Per serving: 380 kcal · 36 g protein · 30 g carbohydrates, including 5 g fibre and 5 g sugars · 12 g fat.
Main Course Bake Mediterranean Diet Gluten-free Sugar-Free High-Protein Low-Calorie Low-Fat

Ingredients

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Cooking for
4 people

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Preparation


1

Preheat the oven to 220°C (425°F). Line two baking sheets with parchment paper.

2

In a saucepan, bring the water to a boil. Add the quinoa, cover and simmer over low heat for 12 to 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

3

Meanwhile, in a large bowl, mix half the oil with the paprika, cumin and oregano. Season and coat the chicken with it. Place on one sheet. In the same bowl, toss the vegetables with the rest of the oil and spread them on the other sheet.

4

Bake for 20 to 25 minutes, until the chicken reaches 74°C (165°F) in the centre and the vegetables are golden. Let the chicken rest 5 minutes, then slice.

5

Mix the lemon juice and garlic. Divide the quinoa, vegetables and chicken among four bowls. Drizzle with the garlicky lemon juice and top with feta and parsley.

Notes

Keeps 4 days in the fridge. For packed lunches, keep the feta and lemon juice separate until you eat.

Version française : https://cookmoi.com/recipes/bol-poulet-quinoa-legumes-rotis

  • Oven Temp

    220 C
  • Prep Time

    20 min
  • Cook Time

    25 min
  • Serves

    4 people
  • Calories

    380
Recipe By

Recipe By

Cookmoi

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