Grilled Chicken & Quinoa Power Bowl with Roasted Spring Vegetables
A vibrant and nutritious power bowl featuring tender grilled chicken, fluffy quinoa, and seasonal roasted vegetables like broccoli, carrots, and bell pepper, all seasoned to perfection.
Ingredients
- Chicken Breast200 g
- Quinoa40 g
- Broccoli125 g
- Carrots60 g
- Bell Pepper60 g
- Garlic Powder1 g
- Bell Pepper60 g
- Olive Oil7.5 ml
- Lemon Juice10 ml
- Salt1 pinch
- Black Pepper1 pinch
- Paprika1 g
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (390°F) or preheat an air fryer. Rinse quinoa thoroughly under cold water.
- 2Step 2
Step 2: In a small saucepan, combine quinoa with 160ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Let stand for 5 minutes, then fluff with a fork.
- 3Step 3
Step 3: While quinoa cooks, dice chicken breast into 2 cm (1 inch) cubes. Chop broccoli into small florets, carrots into thin rounds, and bell pepper into strips.
- 4Step 4
Step 4: On a baking sheet, toss chicken and vegetables with olive oil, garlic powder, paprika, salt, and black pepper. Ensure pieces are small for quick cooking.
- 5Step 5
Step 5: Roast in the preheated oven for 8-10 minutes, or until chicken is cooked through and vegetables are tender-crisp. If using an air fryer, cook at 190°C (375°F) for 7-9 minutes, shaking basket halfway.
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