How To Make Chicken Breast Quinoa Bowl
Loaded with layers of grilled chicken, white beans, feta, and veggies, this delectable quinoa bowl is topped with tangy and sweet honey-lime sauce.
Soak almonds in 1 cup of water for 2 hours. Drain and discard water.
In a blender or Vitamix, combine almonds, 1 cup of water, lemon juice, garlic, honey, turmeric, salt, and basil. Blend until completely smooth.
Put the sauce in a squeeze bottle. Use only ½ of the sauce.
In 4 bowls, evenly distribute the quinoa, chicken, broccoli, peppers, carrots, and beans.
In between layers, squeeze in 2 tablespoons of sauce.
Top each with 1 tablespoon of pumpkin seeds, green onions, and feta respectively. Drizzle with the remaining 1 tablespoon of sauce. (Each bowl will get about 3 tablespoons of sauce.)
Serve and enjoy!
Refrigerate extra sauce for up to 5 days—it’s great as a salad dressing or drizzled over meat, poultry or fish.
- Calories: 721.71kcal
- Fat: 29.47g
- Saturated Fat: 6.31g
- Trans Fat: 0.13g
- Monounsaturated Fat: 12.65g
- Polyunsaturated Fat: 8.24g
- Carbohydrates: 70.76g
- Fiber: 13.97g
- Sugar: 8.87g
- Protein: 47.14g
- Cholesterol: 80.66mg
- Sodium: 1152.07mg
- Calcium: 244.56mg
- Potassium: 1631.45mg
- Iron: 8.66mg
- Vitamin A: 472.86µg
- Vitamin C: 108.61mg
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