Fresh, approachable, and thoughtfully balanced, this lemon herb quinoa chicken bowl brings together lean protein, whole grains, and bright flavors—an easy way to support overall wellness. In recognition of colon cancer awareness, meals like this that emphasize fiber, healthy fats, and nutrient-dense ingredients can play a meaningful role in supporting digestive health and reducing risk.
INSTRUCTIONS
• Preheat oven to 400°F.
• Cook quinoa: Rinse quinoa thoroughly in a fine mesh strainer under
cold running water. Bring water to a boil in a medium stock pot. Stir
in rinsed quinoa, then reduce heat to low-medium. Cover with a
tight-fitting lid and simmer until tender, about 15 minutes. Fluff with
a fork and set aside.
• Toss diced red bell peppers, zucchini, and sliced red onions with the
first listings of olive oil, salt, and pepper. Spread toss vegetables on a
large baking sheet.
• Roast the vegetables for 20–25 minutes until caramelized and tender,
stirring halfway through.
• In a large mixing bowl, combine the cooked quinoa, roasted vegetables,
chickpeas, and Lemon-Herb Vinaigrette.
• Mix gently to combine all ingredients evenly. Taste and adjust
seasoning as needed.
• Grill the chicken: Preheat grill to medium-high heat (375–400°F). Pat the
chicken breasts dry and toss with with salt and black pepper. Grill for
6-7 minutes per side or until the internal temperature reaches 165°F.
Remove from the grill and let rest for 5 minutes.
• Slice the grilled chicken and place on top of the quinoa bowl.
INGREDIENTS
1 cup Quinoa, dry
2 cups Tap water
1/2 each Red bell peppers, diced
1/2 each Zucchini, diced
1/3 each Red onion, sliced
1 tbsp + 1 tsp Extra Virgin
Olive Oil
1 tsp Kosher salt
1/2 tsp Ground black pepper
15 oz can Low-sodium
garbanzo beans, drained
& rinsed
1/2 cup Lemon-Herb
Vinaigrette (see subrecipe)
1.25 lb Chicken breast,
boneless, skinless
1 tbsp Extra Virgin Olive Oil
1/2 tsp Kosher salt
1/4 tsp Ground black pepper