Quinoa Chicken Bowl with Roasted Potatoes, Carrots & Peas
This nourishing bowl features fluffy quinoa as the base, topped with juicy grilled chicken, golden roasted potatoes and carrots, and lightly seasoned peas. It’s hearty yet healthy, making it perfect for lunch or dinner.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Serves: 4
Ingredients
For the chicken:
2 large chicken breasts (or thighs)
1 tbsp olive oil
1 tsp lemon juice
½ tsp garlic powder
½ tsp paprika
Salt & black pepper to taste
For the roasted veggies:
2 medium potatoes, cut into cubes
2 medium carrots, cut into sticks or cubes
2 tbsp olive oil
½ tsp dried oregano
½ tsp paprika
Salt & black pepper to taste
For the quinoa base:
1 cup quinoa, rinsed
2 cups water or chicken broth
½ tsp salt
For the peas:
1 cup green peas
1 tsp olive oil
Pinch of salt & black pepper
Optional toppings:
Fresh parsley, chopped
Lemon wedges
A drizzle of tahini-yogurt sauce or garlic yogurt
Instructions
1. Cook the quinoa
- Rinse quinoa under cold water.
- In a pot, combine quinoa, water (or broth), and salt. Bring to a boil, then reduce to low, cover, and simmer 15 minutes until fluffy.
2. Roast the potatoes & carrots
- Preheat oven to 200°C (400°F).
- Toss potato cubes and carrots with olive oil, oregano, paprika, salt, and pepper.
- Spread on a baking sheet and roast 20–25 minutes, flipping halfway, until golden and tender.
3. Cook the chicken
- Rub chicken with olive oil, lemon juice, garlic powder, paprika, salt, and pepper.
- Grill or pan-sear over medium-high heat for 5–6 minutes per side until cooked through.
- Let rest for 5 minutes, then slice into strips.
4. Prepare the peas
- In a skillet, warm olive oil/butter.
- Add peas, season with salt and pepper, and sauté for 2–3 minutes until bright green and heated through.
5. Assemble the bowls
- Divide quinoa among bowls.
- Top with roasted potatoes & carrots, peas, and sliced chicken.
- Garnish with parsley and a squeeze of lemon. Optional: drizzle with tahini-yogurt sauce.
Notes & Tips
For extra flavor, mix a spoon of pesto or chimichurri into the quinoa.
Swap peas with green beans, broccoli, or zucchini if preferred.
Add avocado or a boiled egg on top for more richness.
Frequently Asked Questions
Q: Can I meal prep this?
Yes – store in airtight containers for up to 4 days. Keep sauce separate until serving.
Q: Can I make it vegetarian?
Replace chicken with roasted chickpeas or grilled halloumi.
Q: Can I use sweet potatoes instead?
Absolutely – they work beautifully with the carrots.
Nutritional Information
Calories: ~520 kcal
Protein: 34g
Carbs: 55g
Fat: 18g
Fiber: 9g