Chicken Quinoa Power Bowl
627
Calories
43g
Protein
56g
Carbs
26g
Fat
Grilled chicken over quinoa with roasted vegetables and greens. Balanced and filling.
Kcal 627 · Protein 43 g · Carbs 56 g · $ 4.00 per serving
Protein 43g · Carbs 56g · Fat 26g
10 min
Prep
25 min
Cook
$ 4
Per Plate
627
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 4 oz grilled chicken, sliced
- 1 cup cooked quinoa
- 1 cup cooked zucchini (from about 1.5 cups raw, diced)
- 1 cup cooked carrot (from about 1.5 cups raw, sliced)
- 1 bell pepper, diced
- 1 cup cooked spinach (from 10 oz raw, one bag)
- 1 tbsp olive oil
- 8 oz grilled chicken, sliced
- 2 cups cooked quinoa
- 2 cups cooked zucchini (from about 1.5 cups raw, diced)
- 2 cups cooked carrot (from about 1.5 cups raw, sliced)
- 2 bell pepper, diced
- 2 cups cooked spinach (from 20 oz raw, 2 bags)
- 2 tbsp olive oil
- 16 oz grilled chicken, sliced
- 4 cups cooked quinoa
- 4 cups cooked zucchini (from about 1.5 cups raw, diced)
- 4 cups cooked carrot (from about 1.5 cups raw, sliced)
- 4 bell pepper, diced
- 4 cups cooked spinach (from 40 oz raw, 4 bags)
- 4 tbsp olive oil
- 24 oz grilled chicken, sliced
- 6 cups cooked quinoa
- 6 cups cooked zucchini (from about 1.5 cups raw, diced)
- 6 cups cooked carrot (from about 1.5 cups raw, sliced)
- 6 bell pepper, diced
- 6 cups cooked spinach (from 60 oz raw, 6 bags)
- 6 tbsp olive oil
- 32 oz grilled chicken, sliced
- 8 cups cooked quinoa
- 8 cups cooked zucchini (from about 1.5 cups raw, diced)
- 8 cups cooked carrot (from about 1.5 cups raw, sliced)
- 8 bell pepper, diced
- 8 cups cooked spinach (from 80 oz raw, 8 bags)
- 8 tbsp olive oil
Before You Start
Heat the oven to 400°F, pull the cooked chicken from the fridge, and dice the zucchini, carrot, and bell pepper so they cook evenly.
How To Make It
- Toss the zucchini, carrot, and bell pepper with a little of the olive oil and spread them in one layer with space between the pieces.
- Roast at 400°F, 20 to 25 minutes, tossing once, until the edges are browned and a fork slips in easily.
- Warm a splash of water in a skillet over medium, add the spinach, and cook, stirring, 1 to 2 minutes, until it wilts down.
- Warm the sliced cooked chicken in a dry skillet over medium, 3 to 4 minutes, until steaming and it reaches 165°F in the center with no cold spots.
- Spoon the quinoa into a bowl as the base and lay the spinach alongside.
- Pile the roasted vegetables and chicken over the top, drizzle with the rest of the olive oil, and serve.
Fix It: If the bowl tastes flat, add a pinch of salt and a squeeze of acid; warm grains and vegetables need seasoning to wake up.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 25 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories627
- Protein43g
- Carbs56g
- Fat26g
- Fiber10g
- Sodium197mg
Bonus Benefits
- A Healthy Weight
- Steady Energy
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Quinoa: complete plant protein and fiber, reported to keep you full without the crash.
Leafy Greens: iron, folate, and magnesium, reported to steady your energy and your calm.
Quinoa: complete plant protein and fiber, reported to keep you full without the crash.
Leafy Greens: iron, folate, and magnesium, reported to steady your energy and your calm.
Tools For This Recipe
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