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CHICKEN + QUINOA VEGGIE BOWL

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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:

  • 12 ounces broccoli or broccolini

  • 2 cups cherry tomatoes

  • ½ cup sliced red onion

  • 1 tablespoon olive oil

  • salt and pepper, to taste

  • 2 cups cooked quinoa

  • 2 cups chopped rotisserie chicken

  • 1 medium avocado, diced

For vinaigrette:

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons + 2 teaspoons apple cider vinegar

  • 1 tablespoon dijon mustard

  • 2 cloves garlic, minced

Recipe: Follow These Steps:

  • Preheat oven to 375 degrees. 

  • On a baking sheet, arrange broccoli, tomatoes, and red onion. Drizzle with olive oil and season with salt and pepper. Bake for 15 minutes.

  • Divide quinoa between four bowls. Add ½ cup chicken to each bowl.

  • In a small bowl, whisk together ingredients for the vinaigrette. Set aside.

  • When the vegetables are done, divide between the four bowls and top with diced avocado.

  • Drizzle vinaigrette over each bowl and serve.

Stay Fueled

Picture of Amie Koger
Amie Koger

NASM-CPT, GGS-1, PN1, PN2
Nutrition + Performance Coach

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