Chicken Grain Bowl
Here's a bed of quinoa topped with veggies, winter squash or sweet potatoes, and sliced roasted chicken. You can make everything ahead of time or use the recipe as a guideline to use up leftovers.
Ingredients
- 2 cups quinoa
- 2 cups water
- 12 ounces roasted chicken cubed
- 2 each sweet potatoes cooked, peeled, cut in quarters
- 2 each broccoli florets steamed in microwave
- 1 cup kale leaves rinsed and ready to serve
- 1 each tomato cut in wedges
- 4 tsp chipotle mayonnaise or regular mayonnaise seasoned with chili powder
Instructions
- Cook the quinoa and water in a rice cooker, Instant Pot, or covered sauce pan on the stove on medium heat.
- Prepare all the other ingredients as mentioned in the list.
- Assemble the bowls. Place the quinoa on the bottom of the bowl. Top with chicken, sweet potatoes, broccoli, kale, and tomatoes. Top the chicken with a dab of mayonnaise. Serve hot.
Notes
Nutrition information: Serving: 1/4 recipe | Calories: 743kcal | Carbohydrates: 115.4g | Protein: 37.43g | Fat: 14.48g | Saturated Fat: 2.74g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Cholesterol: 65.47mg | Sodium: 130.48mg | Potassium: (data not available) | Carbs: 115.4 g | Fiber: 15.76g | Net carbs: 99.65g | Sugar: 2.1g | Vitamin D: 0mcg | Vitamin A: (data not available) | Vitamin C: (data not available) | Calcium: (data not available) | Iron: (data not available)
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