It’s Coach Amie back with Forking Made Easy – this week’s recipe:
CHICKEN + QUINOA VEGGIE BOWL with APPLE CIDER VINAIGERETTE
Click the video now to join me in the kitchen and stay fueled. Full recipe is posted below.
CHICKEN + QUINOA VEGGIE BOWL with APPLE CIDER VINAIGERETTE
Ingredients: Here’s What You Need
For bowls:
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12 ounces broccoli or broccolini
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2 cups cherry tomatoes
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½ cup sliced red onion
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1 tablespoon olive oil
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salt and pepper, to taste
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2 cups cooked quinoa
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2 cups chopped rotisserie chicken
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1 medium avocado, diced
For vinaigrette:
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¼ cup extra-virgin olive oil
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2 tablespoons + 2 teaspoons apple cider vinegar
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1 tablespoon dijon mustard
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2 cloves garlic, minced
Recipe: Follow These Steps:
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Preheat oven to 375 degrees.
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On a baking sheet, arrange broccoli, tomatoes, and red onion. Drizzle with olive oil and season with salt and pepper. Bake for 15 minutes.
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Divide quinoa between four bowls. Add ½ cup chicken to each bowl.
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In a small bowl, whisk together ingredients for the vinaigrette. Set aside.
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When the vegetables are done, divide between the four bowls and top with diced avocado.
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Drizzle vinaigrette over each bowl and serve.
Stay Fueled
