Chicken Veggie Bowl Recipes

GODDESS VEGGIE BOWLS WITH CHICKEN

Steps:

• Combine buttermilk, yogurt, parsley, chives, lemon juice, and garlic in a food processor and blend until smooth. Refrigerate 1/2 cup to use as dressing. Pour the remaining mixture into a large, sealable plastic bag and add chicken tenders. Remove air from the bag, seal, and marinate in the refrigerator for at least 4 hours (and up to 6 hours).
• Combine water and quinoa in a medium saucepan; bring to a boil over medium heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender, 13 to 15 minutes. Drain any excess liquid. Add lemon zest and salt; fluff with a fork.
• Meanwhile, position oven rack about 4 inches from heat source; preheat broiler. Take a sheet of foil large enough to line a large baking sheet, crumple it, then flatten it out and place on the baking sheet. Coat with cooking spray. Remove the chicken from the marinade, shaking off excess (discard marinade), and place on the prepared baking sheet. Broil the chicken, flipping once, until an instant-read thermometer inserted in the center registers 165 degrees F, 8 to 12 minutes.
• Add kale and 1/4 cup of the reserved dressing to the quinoa; stir to combine. Divide the quinoa mixture among 4 bowls. Top with cucumber, bell peppers, tomatoes, and the chicken. Drizzle the remaining 1/4 cup dressing over the bowls. Top with avocado, cheese, and almonds.

ROASTED VEGETABLE AND CHICKEN QUINOA BOWLS FOR TWO

Steps:

• For the vegetable and chicken quinoa bowls: Preheat the oven to 400 degrees F. In a large bowl, toss together the broccoli, squash, carrots and zucchini along with the garlic powder, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour the vegetables onto a large baking sheet, making sure they're in an even layer. Bake until the vegetables are softened and have a nice brown color to them, about 30 minutes.
• Meanwhile, bring the chicken stock to a boil and add the quinoa. Cook, following the instructions on the quinoa package.
• Sprinkle the chicken with additional salt and pepper. In a small skillet, brown the chicken in the remaining 2 teaspoons olive oil until cooked through. Set aside.
• For the Greek vinaigrette: Add the olive oil, vinegar, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small mason jar. Tightly close the lid, and shake!
• To assemble the bowls: Evenly distribute the quinoa into 2 bowls, then evenly distribute the vegetables and chicken into each bowl. Drizzle the dressing on top.

CHICKEN RICE BOWL

Steps:

• Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

CHICKEN & VEG BOWL

Steps:

• Cook the rice following pack instructions, then drain and return to the pan to keep warm. Heat the oil in a frying pan or wok, add the garlic and fry for 2 mins or until golden. Tip in the chicken and fry until the pieces are cooked through, then stir in the hoisin sauce, season and continue cooking for a further 2 mins. Cook the edamame beans and sweetcorn in simmering water for 2 mins, then drain.
• Divide the rice between four bowls and top with the chicken slices in a strip down the middle, with the carrot, red pepper, beans or peas, sweetcorn and avocado down either side. Serve with the lemon to squeeze over, if you like.

CHICKEN VEGGIE BOWL

Steps:

• To a large shallow bowl or baking dish, add chicken and eggplant. In a small bowl, whisk together 2 tbsp soy sauce, vinegar, 1 tbsp oil, ginger, 1 tsp five-spice powder and 1 tbsp water. Pour mixture over chicken and eggplant and let marinate at room temperature for 15 minutes. Meanwhile, cook quinoa according to package directions. Fluff with a fork and transfer to a large bowl. In a large nonstick skillet on medium-high, add chicken-eggplant mixture with marinade; sauté for 5 minutes. Add Brussels sprouts, carrots, 3⁄4 cup white and light green parts of scallions, 1⁄4 cup dark green parts of scallions, edamame and remaining 1⁄2 tsp five-spice powder. Cook for 10 to 12 minutes, stirring frequently, until chicken is fully cooked and eggplant is tender. Add chicken mixture to bowl with quinoa. Stir in remaining 1 tsp soy sauce and 2 tsp oil and toss to mix. Top with remaining 1⁄4 cup dark green parts of scallions and basil.

CHICKEN AND VEGGIE QUINOA BOWLS

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Season with salt and pepper.
• While quinoa cooks, heat olive oil in a pan over low heat until gleaming. Add bell pepper and onion and saute for 1 to 2 minutes. Turn heat to medium-high, add zucchinis and garlic, and saute until they are starting to soften and the onion is transparent, 5 to 7 minutes. Add broccoli and saute until bright green. Season veggies with salt and pepper. Stir in tomatoes and quickly saute until they start to crinkle and soften, about 5 minutes. Add chicken to warm through, about 5 minutes more.
• Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.