Roasted Carrot, Chicken And Grape Quinoa Bowl From

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Carrot, Chicken And Grape Quinoa Bowl From Cooking Light

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions