Publix Aprons

Chicken and Vegetable Quinoa Bowl

Chicken and Vegetable Quinoa Bowl
Total Time:
30 minutes


1/2 cup organic quinoa, tri-color
1/2 cup cherry tomatoes, halved
1 small zucchini squash, grated
1 small yellow squash, grated
1 carrot, peeled and grated
1/2 cup organic black beans, drained and rinsed
1 tablespoon cilantro, chopped (optional)
8 oz boneless, skinless chicken breast
1/2 teaspoon roasted garlic and herb seasoning
1 organic romaine heart, leaves separated
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons Italian salad dressing
2 tablespoons sunflower seeds, toasted


  • Prepare quinoa according to package directions. Set aside to cool.
  • Halve tomatoes.
  • Wash and grate zucchini and squash.
  • Peel and grate carrot.
  • Drain and rinse beans.
  • Wash and chop cilantro, (optional).


  1. Preheat grill (or grill pan) on medium-high. Season chicken, on both sides, with seasoning (wash hands).
  2. Place chicken on grill and reduce heat to medium-low; grill 6–8 minutes on each side, until browned, and internal temperature is 165°F. Remove chicken from grill; let stand 5 minutes, then slice chicken.
  3. Place even amounts of cooked quinoa in center of medium serving bowls. Arrange romaine leaves, tomatoes, squash, zucchini, carrots, and beans around edge of quinoa.
  4. Season quinoa bowl with salt and pepper; drizzle lettuce with salad dressing. Top with sliced chicken, sunflower seeds, and chopped cilantro (optional).

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Nutritional Information

CALORIES (per 1/2 recipe) 430kcal; FAT 14.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 710mg; CARB 42g; FIBER 9.00g; SUGARS 8g; PROTEIN 35g; CALC 15%; VIT A 140%; VIT C 80%; IRON 30%

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