Chicken & Roasted Vegetable Quinoa Bowls are high in protein and fiber to keep you full and satisfied! Broccoli, cauliflower, red onion, grape tomatoes, and chicken thighs are all baked on one sheet pan and seasoned with garlic, salt, and pepper.
Why You’ll Love Chicken & Roasted Vegetable Quinoa Bowls
If you want an easy way to eat more vegetables, then this is the perfect meal prep recipe for you! Eating a variety of vegetables provides you with an array of micronutrients to keep you healthy and feeling your best. The vegetables are simple to prepare, just add to the sheet pan and mix with olive oil, salt, and pepper!
These Roasted Vegetable Quinoa Bowls also help you get in your protein for the day. Chicken thighs are coated in olive oil and garlic and added to the sheet pan with the vegetables. Add chicken and vegetables with quinoa and you have yourself a high protein and high fiber meal! Each serving provides 33 grams of protein and 8.5 grams of fiber to keep you full and satisfied.
Ingredients
- Quinoa: a good source of fiber and a high protein grain.
- Broccoli: good source of vitamin C and K. Also provides fiber and folate.
- Cauliflower: good source of vitamin C and contains vitamin K, B6, folate, and fiber.
- Red onion: provide antioxidants and are a prebiotic (feed your healthy gut bacteria!).
- Grape tomatoes: have vitamins A and C, fiber, and are rich in the antioxidant lycopene.
- Olive oil: healthy fat
- Chicken thighs: the protein source. I use chicken breast most often in recipes, but I like changing it up with chicken thighs for a little different flavor and texture.
- Garlic, oregano, salt, and pepper: add flavor!
How to Make Chicken & Roasted Vegetable Quinoa Bowls
Quinoa: Prepare quinoa according to package instructions (I like using my rice cooker to make quinoa easily).
Roasted Vegetables: Preheat oven to 425°F. Line large sheet pan with silicone baking mats or foil. Add broccoli, cauliflower, onion, and tomatoes to pan. Drizzle 2 Tbsp olive oil, 1 teaspoon oregano, and salt and pepper to taste over vegetables. Mix to evenly coat. Keep vegetables in a single layer. Bake for 20 minutes.
Chicken: In a medium-sized mixing bowl, add chicken thighs, 1 Tbsp olive oil, 1 teaspoon oregano, and garlic. Mix to evenly coat. After vegetables have cooked for 20 minutes, remove sheet pan. Turn over vegetables and make room to add chicken thighs. Bake for 12-15 minutes or until internal temperature of chicken reaches 165°F.
Divide quinoa, vegetables, and chicken into four servings. Enjoy!
Tips
- Store in airtight containers for up to 4 days.
- For added garlic flavor, I like to mix in a little garlic hummus after I reheat it.
- Mix up the roasted vegetables and use what you enjoy!
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Chicken & Roasted Vegetable Quinoa Bowls
Ingredients
- 1 cup quinoa, dry
- 12 oz broccoli florets
- 12 oz cauliflower florets
- 1 red onion, cut into thin strips
- 12 oz grape tomatoes
- 3 Tbsp olive oil divided
- 2 tsp dried oregano, divided
- salt & pepper to taste
- 1 lb chicken thighs, cut into 1-2 inch cubes
- 2 garlic cloves, minced
Instructions
- Quinoa: Prepare quinoa according to package instructions (I like using my rice cooker to make quinoa easily).
- Roasted Vegetables: Preheat oven to 425°F. Line large sheet pan with silicone baking mats or foil. Add broccoli, cauliflower, onion, and tomatoes to pan. Drizzle 2 Tbsp olive oil, 1 teaspoon oregano, and salt and pepper to taste over vegetables. Mix to evenly coat. Keep vegetables in a single layer. Bake for 20 minutes.
- Chicken: In a medium-sized mixing bowl, add chicken thighs, 1 Tbsp olive oil, 1 teaspoon oregano, and garlic. Mix to evenly coat. After vegetables have cooked for 20 minutes, remove sheet pan. Turn over vegetables and make room to add chicken thighs. Bake for 12-15 minutes or until internal temperature of chicken reaches 165°F.
- Divide quinoa, vegetables, and chicken into four servings. Enjoy!
Notes
- Store in airtight containers for up to 4 days.
- For added garlic flavor, I like to mix in a little garlic hummus after I reheat it.
- Mix up the roasted vegetables and use what you enjoy!
