Colorful Chicken Quinoa Bowl
Colorful Chicken Quinoa Bowl
Dit recept is met AI gemaakt. Controleer ingrediënten en bereidingstijden — zeker bij allergieën.
Ingrediënten
- 120g quinoa, rinsed
- 250g boneless, skinless chicken breast
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 can chickpeas (240g drained), rinsed
- 1 avocado, diced
- 100g Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp paprika
- Salt and black pepper to taste
Bereidingswijze
Cook the quinoa
Place the rinsed quinoa in a saucepan with 240ml water and a pinch of salt. Bring to a boil, cover, reduce the heat and simmer for 15 minutes, or until the water is absorbed. Rest for 5 minutes, then fluff with a fork.
Roast the vegetables
Preheat the oven to 220°C. Toss the bell pepper, zucchini, carrot and chickpeas with half of the olive oil, paprika, salt and black pepper. Spread them on a baking tray and roast for 20 minutes, turning once.
Cook the chicken
Season the chicken breast with salt, black pepper and the remaining paprika. Heat the remaining olive oil in a skillet over medium heat and cook the chicken for 5–7 minutes per side, until golden and cooked through. Rest briefly, then slice.
Mix the dressing
Stir together the Greek yogurt, lemon juice and minced garlic. Season with salt and black pepper, adding a splash of water if needed to loosen the dressing.
Assemble the bowls
Divide the quinoa between two bowls. Arrange the roasted vegetables, chickpeas, sliced chicken and diced avocado on top. Drizzle with the yogurt dressing and serve immediately.
Voedingswaarden
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