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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.
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Prep Time 10 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Cook the quinoa and water in a rice cooker, Instant Pot, or covered sauce pan on the stove on medium heat.
  2. Prepare all the other ingredients as mentioned in the list.
  3. 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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