Chicken Quinoa Bowl With Citrus Vinaigrette
1 Garlic clove, finely grated
2 tbsp Lime juice
2 tbsp Orange juice
1 tsp Dijon mustard
1 tsp Honey
Kosher salt
Fresh ground black pepper
1/4 cup Extra-virgin olive oil
1 cup Cooked quinoa
4 oz Cooked sliced chicken
1/2 cup Diced, roasted sweet potato
1/2 cup Roasted broccoli florets
1/4 cup Cooked corn kernels
2 tbsp Crispy chickpea snack
2 tbsp Crumbled feta
1 Radish, sliced

Make the Vinaigrette:

Whisk together the garlic, lime juice, orange juice, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the olive oil. Season with more salt and pepper if needed.

Assemble the Bowl:

Place the quinoa in a large shallow bowl. Top decoratively with the chicken, sweet potato, broccoli, and corn. Drizzle some of the vinaigrette on top. Top with the crispy chickpeas, feta, and sliced radish.


This protein quinoa bowl is an easy meal to toss together with leftover chicken for lunch. With plenty of veggies and a bright citrus vinaigrette, it's both delicious, filling and healthy.

Prep Time: 10 minutes