Healthy Honey Roasted Vegetable Chicken Quinoa Bowls make for the best lunch or dinner. This recipe uses oven baked chicken, roasted vegetables and a homemade honey balsamic vinaigrette over top of fluffy quinoa. Serve it warm or cold for an amazing and easy to make meal prep recipe to enjoy all week long.

Just wholesome goodness. 

This healthy quinoa salad-esque dinner or lunch is one that I never get tired of. It’s a perfect combination of vegetables and chicken and grains (and really of carbs and protein and healthy fats too) and couldn’t be easier to make! 

There are about 2 servings of vegetables per portion.

Serves 4

Honey Roasted Vegetable Chicken Quinoa Bowls

Healthy Roasted Vegetable Chicken Quinoa Bowls make for the best lunch or dinner. This recipe uses oven baked chicken, roasted vegetables and a homemade honey balsamic vinaigrette over top of fluffy quinoa. Serve it warm or cold for an amazing and easy to make meal prep recipe to enjoy all week long.

15 minPrep Time

35 minCook Time

50 minTotal Time

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Ingredients

• 5 cups chopped broccoli florets (from 1-2 broccoli crowns)
• 2 cups roughly chopped bell pepper (from 2 small peppers)
• 1 cup roughly chopped onion (from 1 small onion)
• 1-2 boneless, skinless chicken breasts (about 1 lb or so)
• 1 1/2 tablespoons oil (extra virgin olive oil or avocado), divided
• Salt and pepper
• 1 teaspoon dried Italian spice blend, divided
• 1/4 teaspoon garlic powder
• 1-2 tablespoons honey
• 3/4 cup quinoa (white or tri-colour)
• 1 1/2 cups water or stock
• 1/2 cup chopped walnuts or pecans (raw or roasted)
• Chopped herbs, sliced green onion, extra nuts, for serving (optional)
For the Dressing:
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Pinch of salt and pepper

Instructions

1. Preheat oven to 400F and line a baking sheet with parchment paper, foil or a baking mat for easy clean up.
2. Arrange chopped vegetables (broccoli, onion, peppers) on the baking sheet and drizzle with 1 tablespoon oil and season with a sprinkle of salt and pepper and 1/2 teaspoon of Italian spice blend. Give the vegetables a toss on the pan to ensure everything gets coated with the oil and seasoning. Make room in the middle of the baking sheet for the chicken. Drizzle chicken with remaining 1/2 tablespoon of oil and season with a generous sprinkle of salt and pepper, the remaining 1/2 teaspoon of Italian spice blend and the garlic powder.
3. Bake for about 25 minutes, or until the chicken is just cooked through and vegetables are tender, being sure to stir and toss the vegetables once after about 15 minutes to prevent burning or sticking to the pan.
4. Remove veggies and chicken from oven and drizzle with 1-2 tablespoons of honey. Return to the oven for 5 minutes. Remove and let cook slightly.
5. While the veggies and chicken are in the oven, make the quinoa. In a pot over medium-high heat, add quinoa and water or stock. Bring to a boil, then reduce to low and cover. Cook for 12-15 minutes or until all liquid is absorbed, or according to package directions.
6. While the veggies and chicken are still in the oven and quinoa is cooking, make the dressing. In a mason jar or tight sealing containers, add oil, balsamic vinegar, honey, Dijon mustard and season with a pinch of salt and pepper. Shake until well mixed.
7. When all the veggies, chicken and quinoa are ready, add the warm quinoa to a large mixing bowl along with the roasted vegetables and chicken, the nuts (if using) and half of the dressing. Toss to combine evenly.
8. Serve hot or chilled with additional dressing drizzled over top and extra herbs, sliced green onion or nuts.

7.8.1.2

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NOURISHED. | www.nourishedtheblog.com | 2017

MORE ABOUT THESE ROASTED VEGETABLE CHICKEN QUINOA BOWLS…

There are so many stars in this dish it’s had to pick a favourite. The quinoa. The vegetables. The chicken. The dressing. 

I used tri-coloured quinoa (as pictured here) but plain fluffy, white quinoa works just as well. But if you haven’t ventured into the realm of tri-coloured quinoa you should do it! It has amazing texture, an amazing nuttiness, is incredibly pretty and an overall great way of jazzing up dinner this week. 

My vegetables of choice here are broccoli, peppers and onions mostly because they are all amazing when roasted up. Roasted broccoli. Roasted red pepper. Roasted onions. Yes. Yes. And yes! Any combination of vegetables would work here especially if they are in season. Brussels sprouts, sweet potatoes, squash, zucchini’s, cherry tomatoes… I could go on forever. (And if you love roasted vegetable you have to check out this recipe!

The dressing here is a classic and one that I make each and every week – a super simple honey balsamic vinaigrette. Honey, balsamic, olive oil, and Dijon mustard (a secret/not so secret ingredient that keeps the oil and vinegar emulsified) – it’s simple, delicious and so easy to make. 

And the chicken – roasted to perfection. Chicken isn’t an ingredient that has made it into too many nourished recipes but it fits in so well here and makes the bowl a power bowl. To keep this quinoa bowl vegetarian you can definitely substitute chickpeas or do extra nuts or just leave it out altogether and do the veggies and quinoa.

Whether you serve this one warm or cold, have it for dinner or make it as a make-ahead meal for all week long these quinoa bowls are a simple and insanely delicious gluten free and dairy free recipe. 

A LITTLE MORE ABOUT THESE ROASTED VEGETABLE CHICKEN QUINOA BOWLS…

When I was first getting started in the kitchen, you know, trying to cook healthy meals for myself and what-not, a roasted veggie quinoa salad was probably the second ‘recipe’ I conquered that made me feel like a rockstar in the kitchen. (The first being some variation of this Chickpea Salad.)

And I say recipe loosely because there was no recipe – Pinterest way barely a thing back then (ugh – am I really getting to be that old?) and said roasted veggie quinoa salad was really just a mess of a handful of ingredients thrown together in a bowl that I thought could maybe taste OK together. 

And by mess I mean it was only recently that J started enjoying the roasted veggie and quinoa combo without that classic “I don’t know about this” look on his face with every bite. 

With all that said, roasted veggies + quinoa + me have come a loooong way since that first bowl of mess. Because here we are today with this delicious, could eat it for 5 days in a row and still love it, Roasted Vegetable Chicken Quinoa Bowls. Still not the prettiest salad going. Still just kind of a mess of things thrown together in a bowl. Still proof that if you dream of becoming a confident, healthy home cook all you need is a little practice. 

I hope you like this recipe as much as I do! If you give these Roasted Vegetable Chicken Quinoa Bowls a try let me know in the comments below and be sure to share a picture on social media using the tags @nourishingblog and #alwaysnourished. I love to see what you’re cooking!

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