Lemon Chicken Quinoa Bowl
Y’all this lemon chicken quinoa bowl might be my new favorite meal! I LOVE a good quinoa focused meal and the herby lemony chicken takes this bowl to the next level. While the cooking time may seem long, this meal is actually very little effort – most of the time is for marinating the meat and roasting the potatoes!
Lemon Chicken Quinoa Bowl
Ingredients
- 2 sweet potatoes cubed, with skins
- 1 potato cubed, with skins
- 1 cup dry quinoa
- 2 cups chicken broth
- 1 lb chicken breast cut into 1 inch cubes
- 1 sweet onion chopped
- ½ cup vegetable oil
- juice from 1 lemon
- 2 tbsp Italian herbs seasoning
- 6 cloves garlic minced
- 1 tsp salt
- ½ tsp pepper
- ¼ cup fresh parsley chopped
Instructions
- Combine oil, lemon juice, Italian herbs seasoning, minced garlic, salt and pepper then pour over cubed chicken
- Let marinate for at least 1 hour
- Preheat oven to 400°F
- Chop potatoes into cubes, leaving the skin on if desired (I like them with the skin on)
- Drizzle cubed potatoes with olive oil and then season with salt and pepper
- Spread potatoes on sheet pan and bake for about 40 minutes, until soft and browned
- Add quinoa and chicken broth to a rice cooker and let cook (or make quinoa following package directions, using chicken broth instead of water)
- When potatoes are done and quinoa is cooked, saute onions in olive oil and season with salt and pepper
- Add marinated meat, with marinade, and cook until chicken is done
- Add quinoa, potato mixture and parsley and cook for about 5 more minutes so that quinoa can soak up the last of the marinade
- Serve and enjoy!
