Low Iodine Herb Roasted Chicken Quinoa Bowl
Total time1 hr
Prep time20 min
Cook time40 min
4.8(7)
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Learn more →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
- 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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