Name: Chicken and roasted vegetable salad bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 lb 1 oz roasted chicken meat, shredded; 3/4 cup quinoa, rinsed; 1 1/2 medium zucchinis, sliced into half-moons; 2 1/2 red bell peppers, diced; 10 oz broccoli florets; 2.5 oz arugula; 1 1/2 tbsp olive oil; 2 tbsp lemon juice; 3/4 tsp Dijon mustard; 1 clove garlic, finely grated; 1 1/2 tsp garlic powder; 1 tbsp dried basil; 1 tbsp salt; 3/4 tsp black pepper; 1 1/4 cups water

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 425°F. Divide the zucchini, red bell peppers, and broccoli between two large rimmed baking sheets. Drizzle with half the olive oil and sprinkle with the garlic powder, dried basil, half the salt, and a pinch of black pepper. Toss to coat and spread in a single layer. Roast for 20 to 25 minutes, swapping the sheets halfway through, until the edges are browned.
While the vegetables roast, combine the quinoa, water, and a quarter of the salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
In a small bowl, whisk the lemon juice, remaining olive oil, Dijon mustard, grated garlic, and the remaining salt and pepper until emulsified.
In a large bowl, toss the shredded chicken and cooked quinoa with half of the lemon dressing. Divide the arugula among four bowls. Top with the chicken and quinoa mixture, then add the roasted vegetables. Drizzle with the remaining dressing before serving.

Nutrition

Ingredients

Instructions

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