MealPlanned
- Lunch
- 30 min
- Dairy-Free
- Gluten-Free
Chicken quinoa bowl
Roast chicken, quinoa and broccoli with lemon tahini dressing.
- Calories
- 500
- Protein
- 40 g
- Carbs
- 43 g
- Fat
- 20 g
Per serving. Makes 2 servings.
Ingredients
- 250 g Chicken breast
- 300 g Quinoa, cooked
- 200 g Broccoli
- 10 g Olive oil
- 2 servings Lemon tahini dressing
Contains: Sesame. Always check the labels of what you buy.
Method
- Heat the oven to 200°C (180°C fan). Rub the chicken with half the oil and put it on a roasting tray.
- Roast for 10 minutes. Cut the broccoli into florets, toss with the remaining oil and add to the tray.
- Roast for 10 minutes more, until the chicken is cooked through and the broccoli tender.
- Rest the chicken for 5 minutes, then slice. Warm the quinoa.
- Serve the chicken and broccoli over the quinoa with the dressing drizzled over.
Plan a week around meals like this
MealPlanned plans your week of meals around your goals, allergies and tastes, with leftovers for meal prep and one shopping list. Free while in beta.
Get started freeAlready using MealPlanned? Open this recipe in the app.
More lunch recipes
- Tuna and white bean salad499 kcal · 42 g protein · 10 min
- Black bean and corn quinoa bowl498 kcal · 18 g protein · 10 min
- Fasolada498 kcal · 22 g protein · 45 min
- Kale Caesar with chickpeas503 kcal · 26 g protein · 35 min
- Chicken and avocado salad496 kcal · 39 g protein · 25 min
- Banh mi-style tofu baguette495 kcal · 32 g protein · 25 min