Chicken Quinoa Bowl – roasted chicken, broccoli, chickpeas, corn, cherry tomatoes, white cheddar cheese, and quinoa. Finished with Sweetgreen’s pesto vinaigrette. Easy, flavorful, and nutrient dense.
I love an easy dinner. Especially one that is served in a bowl. You could also make these ahead of time to grab out of the fridge for an easy dinner to-go.
Inspiration from this recipe comes from Earth Bowl from Sweetgreen. I love all of Sweetgreen’s warm grain bowls. They always have so much flavor and texture.
But there was something special about the Earth bowl.
The pesto vinaigrette gives the bowl SO much flavor. I love the way the cheddar melts a little with all the warm ingredients. The chopped up broccoli gives the best texture. The chickpeas packs in some extra protein. And the arugula gives it the best peppery fresh kick.
Any type of protein would be great in this bowl. You could use any leftover grilled meat you have in your fridge. Grilled chicken, steak, tri tip, or salmon would be great. I love this frozen salmon from Costco. Or this sliced beef sirloin.
Leave out any of the bowl ingredients you don’t like.
Add any leftover grilled or roasted vegetables you have.
You could also skip the quinoa and make this into a salad if you prefer.
Use a tupperware like this!
To meal prep the bowls – make the recipe as directed. Portion the roasted chicken, broccoli, chickpeas, and corn into 2-3 tupperware containers. Add the quinoa.
I would put the cold ingredients in a separate compartment. So you can microwave the chicken, quinoa, and vegetables.