Chicken, Quinoa & Veggie Power Bowl

Nutrient and protein packed “power” bowl prepared with marinated chicken breast, brussel sprouts roasted in Litehouse® Rosemary Balsamic Dressing, grape tomatoes, crumbled feta, tri-colored quinoa, avocado (diced or sliced), and chopped walnuts on a bed of spinach and shredded kale. Served with a choice of our Litehouse® Red Wine Olive Oil or Litehouse® Balsamic dressing.

Cuisine: Family Casual • Sandwich • Salad • Burger

Ingredients

Grilled Marinated Chicken Procedure
1 lbs Chicken Breast Boneless
3 oz Vegetable Oil
Salad Build
5 ozChicken Diced
3 ozBrussel Sprouts
3 ozSpinach
3 ozKale Shredded
2 ozAvocado Sliced or diced
1 ½ ozGrape Tomato Halved
1 ozFeta Crumbled
2 eaTri-Colored Quinoa
1 ozWalnuts Roasted & chopped
Roasted Brussel Sprouts Procedures
1 lbs Brussel Sprouts Halved
4 oz Sweet Yellow Onion Julienne

Directions

Grilled Marinated Chicken Procedures: Marinate the chicken overnight with the Italian dressing and vegetable oil. Place the marinated chicken on char grill, 2 minutes per side. Set oven to 350° F. Finish the chicken in then oven, 5 to 8 minutes, or until internal temp of 165° F. Let the chicken cool in the refrigerator until chicken reaches an internal temperature of 38° F.Roasted Brussel Sprouts Procedures: Toss the brussel sprouts and sliced yellow onions in rosemary balsamic dressing in a stainless steel bowl. Place on the sheet pan and lightly roast in 400° F oven for 10-12 minutes or until golden brown.
SALAD BUILD
Place the spinach in bowl and top with shredded kale.
Place the chicken in center of the kale.Place the avocado at 12o'clock.Place the grape tomato at 3o'clock.Place the feta at 6o'clock.Place the quinoa at 9o'clock.Place the roasted brussel sprouts evenly across the salad base.Top with walnuts.

Alternative Products

Product Info
Balsamic
Vinaigrette & Dressing
Product Info
Red Wine Vinegar with Olive Oil
Vinaigrette & Dressing

Recipe Images