Chicken Quinoa Bowl with Roasted Vegetables

Name: Chicken Quinoa Bowl with Roasted Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 570 g boneless skinless chicken thighs; 170 g dry quinoa; 415 ml water; 300 g bell peppers, mixed colors; 225 g red onion; 45 ml olive oil; 2 tsp ground cumin; 2 tsp chili powder; 2 tsp paprika; 1 tsp garlic powder; 1 tsp black pepper; 1 tsp salt; 2 tbsp fresh cilantro; 25 ml lime juice; 60 g Greek yogurt

A nutritious bowl featuring seasoned chicken, fluffy quinoa, and roasted vegetables, topped with a flavorful yogurt sauce.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 495
Protein: 39 g
Fat: 21 g
Carbs: 40 g

Ingredients

for 4 servings

boneless skinless chicken thighs570 g
dry quinoa170 g
water415 ml
bell peppers, mixed colors300 g
red onion225 g
olive oil45 ml
ground cumin2 tsp
chili powder2 tsp
paprika2 tsp
garlic powder1 tsp
black pepper1 tsp
salt1 tsp
fresh cilantro2 tbsp
lime juice25 ml
Greek yogurt60 g

Method

8 steps

Preheat the oven to 220°C.
Combine cumin, chili powder, paprika, garlic powder, black pepper, and salt. Reserve 1.5 tsp of the mixture.
Toss chicken, sliced peppers, and onion with 2 tbsp of oil and the bulk of the spice mix.
Spread on a baking sheet and roast for 20 minutes, then broil for 5 minutes until chicken reaches 74°C internal temperature.
Bring quinoa and water to a boil, cover, and simmer for 12-15 minutes. Let sit for 5 minutes off the heat.
Stir cilantro, 1 tbsp lime juice, remaining oil, and a portion of reserved spices into the quinoa.
Mix yogurt with remaining lime juice, cilantro, and spices to make the sauce.
Assemble bowls with quinoa, vegetables, sliced chicken, and a drizzle of sauce.