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Roasted Chicken Breast Bowls with Quinoa, Chickpeas and VegetablesRoasted Chicken Breast Bowls with Quinoa, Chickpeas and Vegetables
Roasted Chicken Breast Bowls with Quinoa, Chickpeas and Vegetables
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.
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Recipe - Quality Foods
Roasted Chicken Breast Bowls with Quinoa, Chickpeas and Vegetables
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
  1. 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.

 

  1. 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.

 

  1. 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.

 

  1. 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
2
Servings

Shop Ingredients

Makes 2 servings
1⁄2 cup quinoa
Not Available
3/4 cup + 2 Tbsp water
Aquafina - Water
Aquafina - Water, 591 Millilitre
$2.79$0.47/100ml
1⁄2 cup plain, no-fat yogurt
Liberte - Greek 2% Yogurt - Plain
Liberte - Greek 2% Yogurt - Plain, 750 Millilitre
$7.99$1.07/100ml
2 Tbsp orange juice
Simply - Orange Juice, Pulp Free
Simply - Orange Juice, Pulp Free, 1.54 Litre
$5.99$0.39/100ml
1 tsp honey
Elias - Liquid Honey
Elias - Liquid Honey, 1 Kilogram
$18.99$1.90/100g
1/4 to 1/2 tsp dried basil or oregano
Mccormick - Oregano Leaves
Mccormick - Oregano Leaves, 11 Gram
Flyer Sale
$5.00 was $6.99$45.45/100g
1⁄4 tsp ground cumin
Mccormick - Cumin Seed
Mccormick - Cumin Seed, 37 Gram
Flyer Sale
$5.00 was $5.99$13.51/100g
pinch ground cayenne pepper
Western Family - Cayenne Pepper
Western Family - Cayenne Pepper, 97 Gram
$3.99 was $5.69$4.11/100g
salt and freshly ground black pepper, to taste
Mccormick - Ground Black Pepper
Mccormick - Ground Black Pepper, 37 Gram
Flyer Sale
$5.00 was $5.99$13.51/100g
2 boneless skinless chicken breasts
Sunfarms - Sunrise Farms Boneless Skinless Chicken Breasts
Sunfarms - Sunrise Farms Boneless Skinless Chicken Breasts, 1 Pound
$11.29/lb$2.49/100g
2 tsp olive oil
Western Family - Pure Olive Oil
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
1⁄2 cup canned chickpeas, drained well (see Note)
Not Available
1 cup, packed chopped fresh kale or baby spinach
Not Available
8 cherry tomatoes, halved
Western Family - Signature Red Cherry Tomatoes on the Vine
Western Family - Signature Red Cherry Tomatoes on the Vine, 340 Gram
$6.99$2.06/100g
16 thin slices English cucumber
Cucumber - Long English
Cucumber - Long English, 1 Each
$2.99
1⁄3 cup havarti cheese, cut into small cubes
Deli Fresh - Havarti Cheese, Plain
Deli Fresh - Havarti Cheese, Plain, 200 Gram
$8.98 avg/ea$4.49/100g
16 skin-on whole almonds, coarsely chopped
Not Available

Directions

  1. 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.

 

  1. 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.

 

  1. 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.

 

  1. 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.