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Herbed Chicken and Quinoa Salad with Roasted Vegetables Recipe

Herbed Chicken and Quinoa Salad with Roasted Vegetables recipe


This is a yummy bowl with chicken, quinoa, and veggies. It has roasted carrots and zucchini instead of kale. The chicken is cooked with herbs and there's a lemony dressing. It's good for lunch or dinner.


1 cup quinoa
2 cups chicken broth
1 lb chicken breasts, boneless skinless
1 tsp dried oregano
1 tsp dried basil
2 medium carrots
1 medium zucchini
2 tbsp olive oil
Salt to taste
Black pepper to taste
1/4 cup almonds, sliced
1/4 cup apple cider vinegar
1 tbsp honey
1 lemon, juiced
2 tbsp tahini
1 clove garlic, minced


Preheat the oven to 400°F (200°C).
Rinse quinoa under cold water and drain. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
Season chicken breasts with salt, pepper, oregano, and basil. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chicken and cook for 5-7 minutes on each side or until fully cooked. Remove from heat and let it rest before slicing into strips.
Cut carrots and zucchini into bite-sized pieces. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 20 minutes or until tender and slightly caramelized.
In a small bowl, whisk together apple cider vinegar, honey, lemon juice, tahini, minced garlic, and a pinch of salt to create the dressing.
Slice the rested chicken into strips.
To assemble the bowls, divide the cooked quinoa among four bowls. Top with sliced chicken, roasted carrots, and zucchini.
Sprinkle sliced almonds over each bowl.
Drizzle the lemon-tahini dressing over each bowl before serving.

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