Bowls are all the rage. But a tasty bowl requires a unique combination of foods that pair well. This Vegetable and Chicken Quinoa Bowl is sure to surprise and delight! You might not think pomegranate, Brussels sprouts, and quinoa – but together they offer a nutritional powerhouse of taste! Give it a try!
Yield: 4 Servings
Total Time: 40 Minutes
Prep Time: 15 Minutes
Cooking Time: 25 Minutes
Ingredients
1 lb boneless, skinless chicken breasts, diced
1 cup quinoa, rinsed
2 cups Brussels sprouts, halved
1 sweet potato, peeled and diced
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup balsamic vinegar
1/3 cup feta cheese, crumbled
Pomegranate arils (for garnish)
Directions
Preheat the oven to 400°F (200°C).
In a bowl, toss diced chicken with olive oil, dried thyme, salt, and pepper.
Place Brussels sprouts, sweet potato, and red onion on a baking sheet. Add the seasoned chicken.
Roast in the oven for 20-25 minutes or until chicken is cooked through and vegetables are caramelized.
Meanwhile, cook quinoa according to package instructions.
In a small saucepan, heat balsamic vinegar until it simmers. Drizzle over the roasted chicken and vegetables.
Serve the quinoa topped with the roasted chicken and vegetables. Sprinkle your Vegetable and Chicken Quinoa Bowl with feta cheese and garnish with pomegranate arils. Enjoy!
Nutritional Information per Serving
Calories: 480; Total Fat: 16 g; Carbs: 50 g; Dietary Fiber: 7 g; Sugars: 8 g; Protein: 35 g; Cholesterol: 70 mg; Sodium: 340 mg
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