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Autumn Vegetable and Chicken Quinoa Bowl
Autumn Vegetable and Chicken Quinoa Bowl

Autumn Vegetable and Chicken Quinoa Bowl
A nourishing bowl featuring seasonal vegetables and lean chicken, perfect for a balanced lunch.
Autumn Vegetable and Chicken Quinoa Bowl

To provide a balanced meal with sufficient energy, protein, and fiber to support the user's training plan while being light enough for a midday meal.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 150
    g
     butternut squash
  • 50
    g
     kale
  • 1
    item
     red onion
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Autumn Vegetable and Chicken Quinoa Bowl
Instructions:
  1. Preheat the oven to 200°C.
  2. Dice the butternut squash and red onion. Place them on a baking sheet.
  3. Drizzle with olive oil, season with salt and pepper, and roast for 25 minutes.
  4. Cook quinoa according to package instructions.
  5. Season chicken breast with salt and pepper. Grill or pan-fry until cooked through.
  6. In a large bowl, combine cooked quinoa, roasted vegetables, and chopped kale.
  7. Slice the chicken breast and add to the bowl.
  8. Mix lemon juice and minced garlic; drizzle over the bowl.
  9. Toss everything together and serve warm.
Nutrition Per Serving 600 g Per 100g
Energy 523 kcal 87 kcal
Protein 45 g 7.5 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 6 g 1.0 g
Carbohydrates 55 g 9.2 g
Fat 18 g 3.0 g
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 150
    g
     butternut squash
  • 50
    g
     kale
  • 1
    item
     red onion
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Dice the butternut squash and red onion. Place them on a baking sheet.

Drizzle with olive oil, season with salt and pepper, and roast for 25 minutes.

Cook quinoa according to package instructions.

Season chicken breast with salt and pepper. Grill or pan-fry until cooked through.

In a large bowl, combine cooked quinoa, roasted vegetables, and chopped kale.

Slice the chicken breast and add to the bowl.

Mix lemon juice and minced garlic; drizzle over the bowl.

Toss everything together and serve warm.

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