Gluten Free Herb Roasted Chicken Quinoa Bowl

Total time1 hr

Prep time20 min

Cook time40 min

Gluten Free Herb Roasted Chicken Quinoa Bowl

Fluffy quinoa forms the hearty base of this bowl, piled high with golden roasted carrots, sweet potato, and parsnip that turn tender and caramelized in a hot oven. Juicy herb-rubbed chicken thighs, seared until deeply golden and sliced into strips, bring a savory anchor to the plate, while a quick sauté of kale adds color and a fresh, slightly earthy bite. A bright dressing made with olive oil, apple cider vinegar, and a touch of honey ties everything together without weighing it down. Fresh parsley and a scattering of blueberries make a pretty, colorful finish if you want to dress the bowl up. It's a well-balanced, protein-packed meal that fits easily into a gluten free routine, whether you're meal-prepping for the week or serving it fresh straight from the skillet.

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Ingredients

4 servings

For the quinoa

1 ½ cups quinoa, rinsed
2 ¾ cups water
½ tsp salt

For the chicken

1 ½ lbs boneless, skinless chicken thighs
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp dried thyme
1 tsp dried oregano
½ tsp salt

For the roasted vegetables

2 medium carrots, peeled and cut into ½-inch coins
1 medium sweet potato, peeled and cut into ¾-inch cubes
1 medium parsnip, peeled and cut into ½-inch coins
2 tbsp olive oil
½ tsp salt

For the bowl

3 cups kale, stems removed and leaves torn into bite-sized pieces
1 tbsp olive oil

For the dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp honey
½ tsp dried thyme
¼ tsp salt

For serving

2 tbsp fresh parsley, chopped (optional)
¼ cup fresh blueberries (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2
Combine the rinsed quinoa, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa's white germ rings are visible. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

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