Quinoa Cranberry Chicken Bowl

Quinoa Cranberry Chicken & Brussels Bowl with Lemon Vinaigrette

Kerry Rose
A weeknight bowl with the perfect mix of sweet, tart, and tangy notes. Plus, it checks the box for fruits, veggies, whole grains, healthy fats and lots of protein.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 4
Calories 485 kcal

Ingredients
  

  • 1/4 cup cranberries dried
  • 1 cup red delicious apple diced
  • 1 cup Celery Fresh
  • 2 cups Brussels Sprouts Fresh
  • 1/4 cup Green Onions Each

Red Quinoa

  • 4 1/2 oz red quinoa dry
  • 1 1/4 cup cup

Lemon Vinaigrette

  • 2 Tbsp Lemon Juice Fresh
  • 1/4 ea Shallots Fresh Peeled, Chopped
  • 3/4 tsp Crushed Garlic Cloves
  • 3/4 tsp Kosher Salt
  • 4 Tbsp Extra Virgin Olive Oil
  • 1 1/3 Tbsp Lemon Zest grated
  • 2 Tbsp Apple Cider Vinegar

Grilled Chicken

  • 16 oz Skinless Boneless Chicken Breast Raw
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 4 tsp Canola Oil

Instructions
 

  • Dice Apples, celery, and shave brussels sprouts.
  • Chop green onions.
  • Prepare all sub recipes.

Cooked Quinoa

  • Rinse Quinoa under water until water runs clear.
  • Bring water to a boil and stir in Red Quinoa.
  • Simmer 12-15 minutes.

Lemon Vinaigrette

  • In a blender, place all ingredients except the olive oil and lemon peel.
  • Process until smooth and drizzle in olive oil to emulsify.
  • Add grated lemon peel at the end.

Grilled Chicken

  • Pre-heat the grill.
  • Brush the chicken breast with oil and season with the salt and pepper.
  • Grill chicken on each side until an internal temperature of 165F is reached and chicken is cooked through.

Assembly

  • To prepare each dish place 1/2 cup quinoa, top with 1/4 cup apples, 1/2 cup brussels, and 1/4 cup celery.
  • Garnish with 1 Tbsp cranberries, 1 Tbsp. green onions.
  • Drizzle with 2 Tbsp dressing.