Roasted Chicken Breast Bowls with Quinoa, Chickpeas and Vegetables

Layering ingredients in a bowl has become a popular way to create a nutritious meal. In this case, you start with a grain, quinoa, add vegetables, cheese and a pulse, chickpeas, and follow with a protein, roasted chicken breast. The bowl is then served with a tangy orange/yogurt dressing and a garnish of chopped almonds.

Recipe - Quality Foods

Roasted Chicken Breast Bowls with Quinoa, Chickpeas and Vegetables

Prep Time25 Minutes

Servings2

Cook Time40 Minutes

Ingredients

1⁄2 cup quinoa

3/4 cup + 2 Tbsp water

1⁄2 cup plain, no-fat yogurt

2 Tbsp orange juice

1 tsp honey

1/4 to 1/2 tsp dried basil or oregano

1⁄4 tsp ground cumin

pinch ground cayenne pepper

salt and freshly ground black pepper, to taste

2 boneless skinless chicken breasts

2 tsp olive oil

1⁄2 cup canned chickpeas, drained well (see Note)

1 cup, packed chopped fresh kale or baby spinach

8 cherry tomatoes, halved

16 thin slices English cucumber

1⁄3 cup havarti cheese, cut into small cubes

16 skin-on whole almonds, coarsely chopped

Directions

Place quinoa and water in a small pot and bring to a boil. Cover, lower heat to medium-low, and cook, undisturbed, 15 minutes, or until quinoa is tender and the water has evaporated. Spoon quinoa into a bowl and cool to room temperature.

To make dressing, combine yogurt, juice, honey, basil (or oregano), cumin and cayenne in a small bowl. Season with salt and pepper, cover and refrigerate until needed.

Preheat oven to 375 F. Line a baking pan with parchment paper. Set on the chicken breasts. Brush each breast with 1 tsp olive oil; season with salt and pepper. Roast chicken 25 minutes, or until cooked through. Remove chicken from the oven.

To make the bowls, divide quinoa between 2 shallow serving bowls. Artfully top quinoa in each bowl with chickpeas, kale (or spinach), tomatoes, cucumbers and cheese. Slice each chicken breast, widthwise. Set a sliced breast in the centre of each bowl. Drizzle each bowl with some of the dressing, sprinkle with almonds and enjoy.

Note: The chickpeas you have leftover after opening a can of them and getting the 1/2 cup needed here, could be frozen in a container, to thaw and use at another time.

25 minutes

Prep Time

40 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

1⁄2 cup quinoa

Gogo Quinoa - GoGo Quinoa Royal White Grain GF Org, 500 Gram

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$7.49$1.50/100g

3/4 cup + 2 Tbsp water

Aquafina - Water, 591 Millilitre

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$2.69$0.46/100ml

1⁄2 cup plain, no-fat yogurt

Liberte - Greek 2% Yogurt - Plain, 750 Millilitre

Flyer Sale

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$5.79 was $7.79$0.77/100ml

2 Tbsp orange juice

Simply - Orange Juice, Pulp Free, 1.54 Litre

$4.99 Each When You Buy 2 or More

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$4.99 was $5.69$0.32/100ml

1 tsp honey

Elias - Liquid Honey, 1 Kilogram

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$18.99$1.90/100g

1/4 to 1/2 tsp dried basil or oregano

Mccormick - Oregano Leaves, 11 Gram

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$5.89 was $6.99$53.55/100g

1⁄4 tsp ground cumin

Mccormick - Cumin Seed, 37 Gram

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$5.89 was $6.19$15.92/100g

pinch ground cayenne pepper

Western Family - Cayenne Pepper, 97 Gram

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$5.49$5.66/100g

salt and freshly ground black pepper, to taste

Mccormick - Ground Black Pepper, 37 Gram

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$5.89 was $6.19$15.92/100g

2 boneless skinless chicken breasts

Sunfarms - Sunrise Farms Boneless Skinless Chicken Breasts, 1 Pound

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$11.29/lb$2.49/100g

2 tsp olive oil

Western Family - Pure Olive Oil, 250 Millilitre

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$8.99$3.60/100ml

1⁄2 cup canned chickpeas, drained well (see Note)

Eden - Garbanzo Beans Organic (Chickpeas), 398 Millilitre

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$4.39$1.10/100ml

1 cup, packed chopped fresh kale or baby spinach

Western Family - Baby Spinach, 283 Gram

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$6.99$2.47/100g

8 cherry tomatoes, halved

Western Family - Signature Red Cherry Tomatoes on the Vine, 340 Gram

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$5.99$1.76/100g

16 thin slices English cucumber

Cucumber - Long English, 1 Each

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$2.49

1⁄3 cup havarti cheese, cut into small cubes

Deli Fresh - Havarti Cheese, Plain, 200 Gram

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$8.78 avg/ea$4.39/100g

16 skin-on whole almonds, coarsely chopped

Organically yours - Raw Almonds, 200 Gram

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$12.99$6.50/100g

Directions

Place quinoa and water in a small pot and bring to a boil. Cover, lower heat to medium-low, and cook, undisturbed, 15 minutes, or until quinoa is tender and the water has evaporated. Spoon quinoa into a bowl and cool to room temperature.

To make dressing, combine yogurt, juice, honey, basil (or oregano), cumin and cayenne in a small bowl. Season with salt and pepper, cover and refrigerate until needed.

Preheat oven to 375 F. Line a baking pan with parchment paper. Set on the chicken breasts. Brush each breast with 1 tsp olive oil; season with salt and pepper. Roast chicken 25 minutes, or until cooked through. Remove chicken from the oven.

To make the bowls, divide quinoa between 2 shallow serving bowls. Artfully top quinoa in each bowl with chickpeas, kale (or spinach), tomatoes, cucumbers and cheese. Slice each chicken breast, widthwise. Set a sliced breast in the centre of each bowl. Drizzle each bowl with some of the dressing, sprinkle with almonds and enjoy.

Note: The chickpeas you have leftover after opening a can of them and getting the 1/2 cup needed here, could be frozen in a container, to thaw and use at another time.