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Herbed Chicken and Quinoa Salad with Roasted Vegetables Recipe

Herbed Chicken and Quinoa Salad with Roasted Vegetables recipe

Stashcook

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.

Ingredients

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

Method

1
Preheat the oven to 400°F (200°C).
2
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.
3
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.
4
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.
5
In a small bowl, whisk together apple cider vinegar, honey, lemon juice, tahini, minced garlic, and a pinch of salt to create the dressing.
6
Slice the rested chicken into strips.
7
To assemble the bowls, divide the cooked quinoa among four bowls. Top with sliced chicken, roasted carrots, and zucchini.
8
Sprinkle sliced almonds over each bowl.
9
Drizzle the lemon-tahini dressing over each bowl before serving.

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