Chicken Quinoa Bowl with Dijon Vinaigrette
This comforting chicken and veggie quinoa bowl topped with a tangy Dijon mustard vinaigrette is great for meal prep.
Ingredients
Chicken
- 4 boneless skinless chicken breast
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Vegetables
- 2 tsp avocado oil
- 1 bunch broccoli
- 1 bag shredded cabbage mix, or 1/2 head cabbage, shredded
- 2 tbsp oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 cup quinoa
Mustard Vinaigrette
- 2 tbsp Dijon mustard
- 1 tsp salt
- 1/4 tsp garlic
- 1/4 tsp onion powder
- 1/4 cup olive oil
- 3/4 cup apple cider vinegar
Instructions
- Preheat oven to 350°F.
- Cut or break broccoli florets into bite-size pieces. Utilize the broccoli stem by trimming and discarding the tough outer layer by slicing about 1/8 inch from the perimeter. Then, cut the remaining light green stem into bite-sized pieces. Place broccoli onto a baking tray or in a large oven-safe dish.
- Add the shredded cabbage to the broccoli dish and season with oil, salt, pepper and garlic powder and mix well. Roast in the oven until cooked, about 15-20 minutes.
- Dry chicken with a paper towel (this encourages browning when sautéed.) Cube chicken in bite-size pieces and place in a bowl. Season chicken cubes with oil, salt, pepper, garlic powder and onion powder.
- Rinse quinoa well until water runs clear. Then cook according to package instructions.
- Heat a large sauté pan over medium-high heat. Add seasoned chicken in a single layer making sure not to overcrowd the pan. Cook until browned, about 3-4 minutes. Then flip chicken to brown the other side, another 3-4 minutes.
- While the chicken, quinoa and vegetables are cooking, add vinaigrette ingredients to a jar and shake well to incorporate. Taste and adjust seasoning to taste.
- Once all ingredients are cooked, quinoa to a bowl, add the vegetables and chicken and top with a little vinaigrette on top.
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