Citrus‑Herb Chicken & Quinoa Crunch Bowl
Looking for a quick, high‑protein dinner that bursts with citrus and herb flavors? This Citrus‑Herb Chicken & Quinoa Crunch Bowl delivers a satisfying mix of protein, veggies, and nutty quinoa in half an hour or less. It’s all cooked together on one sheet pan, so cleanup is a breeze and the food keeps its bright, fresh tones.
Ingredients
- - 4 boneless, skin‑free chicken thighs, cut into 1‑inch cubes
- - 1 cup quinoa, rinsed
- - 1 red bell pepper, sliced into strips
- - 1 can (15 oz) chickpeas, drained and rinsed
- - 1 small red onion, thinly sliced
- - 1 zucchini, sliced into half moons
- - 2 tbsp olive oil
- - Zest and juice of 1 lemon
- - 2 tbsp honey or maple syrup
- - 1 tsp smoked paprika
- - 1 tsp dried tarragon
- - ½ tsp garlic powder
- - Salt & black pepper, to taste
- - 2 tbsp chopped fresh parsley, for garnish
- - Optional: crushed red pepper flakes for heat
- - Optional: ¼ cup chopped fresh cilantro, for a twist
Instructions
- 1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. 2. In a large bowl, whisk together olive oil, lemon zest & juice, honey, smoked paprika, tarragon, garlic powder, salt, and pepper. 3. Toss chicken cubes in half of the dressing, then add quinoa and the remaining dressing, stirring to coat. 4. Spread chicken‑quinoa mixture evenly on the baking sheet. 5. Arrange bell pepper, chickpeas, red onion, and zucchini around the chicken, drizzle the rest of the dressing over everything, and toss lightly. 6. Roast for 18–20 minutes, stirring halfway, until the chicken is cooked through and the veggies are tender and slightly caramelized. 7. Remove from oven, sprinkle with parsley (and cilantro if using), and serve hot. 8. Drizzle any remaining lemon‑honey glaze over the bowl for extra brightness.
Chef's Note
For extra zing, whisk in 1 tsp lime juice with the lemon juice. The quinoa’s nutty flavor will absorb the dressing beautifully, creating a sauce that coats every bite without being greasy.
Make-Ahead Tips
Cool the bowl and store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stove with a splash of water to loosen the quinoa again. The lemon glaze can be reheated separately and poured over fresh.
Substitutions
Use chicken breasts for a leaner version or pork tenderloin cubes for a different protein. Swap quinoa for cauliflower rice or brown rice for a lower‑carb option. If you’re dairy‑free, replace any optional parsley or cilantro with fresh basil or mint.