Chicken Quinoa Bowl With Citrus Vinaigrette
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
Bowl:
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.

1

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