Fall Mediterranean Power Bowl Recipe
Organic quinoa, herb chicken breast, chili maple brussels, diced tomato, shaved red onion, feta cheese crumble
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Ingredients
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Grains
Protein
Vegetables
Dairy
Condiments & Seasonings
Method
Prepare Quinoa
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Cook Chicken
- 2
Season and Cook the Chicken
Preheat a grill pan or skillet over medium heat. Rub the chicken breasts with 1 tablespoon of olive oil, dried herbs, salt, and black pepper. Cook the chicken for 6-7 minutes per side until cooked through and juices run clear. Remove from heat and let it rest before slicing.
Prepare Brussels
- 3
Roast the Brussels Sprouts
Preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts, then toss them in a bowl with 2 tablespoons of olive oil, maple syrup, chili powder, salt, and black pepper. Spread them out on a baking sheet and roast for 20-25 minutes until crispy and caramelized, stirring halfway through.
Assemble the Bowl
- 4
Combine Ingredients
In a large bowl, layer the cooked quinoa, sliced chicken breast, roasted Brussels sprouts, diced tomatoes, shaved red onion, and crumbled feta cheese. Drizzle with additional olive oil if desired, and season with more salt and pepper to taste.