Are you ready to elevate your weeknight dinners with a dish that's not only bursting with flavor but also packed with nutrients? Introducing the Fall Veggie Chicken Power Bowl—a vibrant and wholesome meal that brings together the best of autumn's bounty! With tender roasted chicken, caramelized butternut squash, and crispy Brussels sprouts, this recipe is a feast for both the eyes and the palate. Plus, it’s quick to prepare, taking just 40 minutes from start to finish! Dive into this deliciously healthy bowl and discover how easy it is to nourish your body while satisfying your taste buds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 cups cooked quinoa
- 1 lb chicken breast, diced
- 1 cup butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup feta cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the quinoa according to package instructions. Typically, rinse 1 cup of quinoa and combine with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, dice the chicken breast into 1-inch cubes. Season with garlic powder, salt, and pepper, ensuring even coating.
- Cut butternut squash into uniform 1/2-inch cubes and halve the Brussels sprouts. Toss both vegetables with 1 tablespoon of olive oil, salt, and pepper.
- Spread chicken and vegetables on the prepared baking sheet in a single layer, ensuring they are not overcrowded to allow proper roasting.
- Roast in the preheated oven for 20-25 minutes, turning once halfway through, until chicken is fully cooked (internal temperature reaches 165°F) and vegetables are caramelized and tender.
- Divide the cooked quinoa between two bowls. Top with roasted chicken and vegetables.
- Optional: Sprinkle feta cheese over the top for added flavor and creaminess.
- Serve immediately while warm, and enjoy your nutritious Fall Veggie Chicken Power Bowl.
Tips
- Prep Ahead: To save time, chop the butternut squash and Brussels sprouts the night before and store them in the fridge. This way, you can whip up this power bowl even faster!
- Quinoa Cooking: Rinse your quinoa thoroughly before cooking to remove any bitterness. For extra flavor, consider cooking it in vegetable or chicken broth instead of water.
- Seasoning: Feel free to get creative with the seasonings! Adding smoked paprika or cayenne pepper can give your chicken and veggies an extra kick.
- Roasting Technique: To achieve perfectly roasted vegetables, make sure they are spread out in a single layer on the baking sheet. This allows for even cooking and caramelization.
- Feta Variation: If you’re not a fan of feta cheese, try substituting it with goat cheese or even a sprinkle of nutritional yeast for a dairy-free option.
- Serving Suggestions: Pair your power bowl with a light vinaigrette or a drizzle of balsamic glaze to enhance the flavors even more!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 40g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 110mg
