Roasted Carrot, Chicken And Grape Quinoa Bowl From Cooking Light Recipe

Name: Roasted Carrot, Chicken And Grape Quinoa Bowl From Cooking Light
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (3/4-inch) diagonally cut carrot; 2 teaspoons olive oil; 1/2 teaspoon kosher salt, divided; Cooking spray; 5 tablespoons plain 2% reduced-fat Greek yogurt; 3 tablespoons fresh lemon juice; 2 tablespoons water; 1 1/2 tablespoons honey; 3/4 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper; 1 1/2 cups cooked quinoa; 1 1/2 cups shredded skinless, boneless cooked chicken breast; 1 1/2 cups seedless red grapes, halved; 1/2 cup thinly sliced green onions; 1/2 cup fresh flat-leaf parsley leaves; 1/2 cup toasted sliced almonds; 4 cups mixed salad greens

Servings: persons

2 cups (3/4-inch) diagonally cut carrot
2 teaspoons olive oil
1/2 teaspoon kosher salt, divided
Cooking spray
5 tablespoons plain 2% reduced-fat Greek yogurt
3 tablespoons fresh lemon juice
2 tablespoons water
1 1/2 tablespoons honey
3/4 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 1/2 cups cooked quinoa
1 1/2 cups shredded skinless, boneless cooked chicken breast
1 1/2 cups seedless red grapes, halved
1/2 cup thinly sliced green onions
1/2 cup fresh flat-leaf parsley leaves
1/2 cup toasted sliced almonds
4 cups mixed salad greens

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1. Preheat oven to 450u00b0.
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2. Combine carrot, oil, and 1/4 teaspoon salt on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 450u00b0 for 15 minutes or until tender.
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3. Combine remaining 1/4 teaspoon salt, yogurt, and next 5 ingredients (through pepper) in a large bowl, stirring with a whisk. Add carrot, quinoa, and next 5 ingredients (through almonds); toss. Place 1 cup salad greens in each of 4 shallow bowls; top each serving with about 1 1/2 cups quinoa mixture.
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Note:
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MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov
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Robin Bashinsky, Cooking Light
7
SEPTEMBER 2014

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups (3/4-inch) diagonally cut carrot, 2 teaspoons olive oil, 1/2 teaspoon kosher salt, divided, Cooking spray, and more.

Yes, Roasted Carrot, Chicken And Grape Quinoa Bowl From Cooking Light falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Carrot, Chicken And Grape Quinoa Bowl From Cooking Light

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