Roasted Chicken Bowl

Ingredients

• 1 Small Zucchini

• 6-8 Small Carrots (or 4 big carrots)

• 1 Head Cauliflower

• 1 Pre-cooked Oven Roasted Chicken (or cook raw chicken breasts from thawed, allow an extra 15 minutes before starting the vegetable prep if you are cooking raw chicken)

• 1/2 cup Quinoa (uncooked, 1 cup cooked)

  Veggie Seasonings

• 1 Tbsp Olive/Avocado Oil

• 1 1/2 Tbsp Spicy Honey (or regular honey with a tsp of Cayenne Pepper)

• 1 Tsp Sage, Parsley, and Salt (or lavender salt if you’re fancy AF)

  Chicken Seasonings

• 1 Tbsp Olive/Avocado Oil

• 1 Tbsp Shredded Parmesan Cheese

• 1 Tsp Garlic Powder

• 1 Tsp Salt (kosher/sea salt for best results)

• 1 Tsp Sage

  Garnishes

• 1 Tbsp Pumpkin Seeds

• Drizzle of Spicy Honey

• 1 Tsp White Wine Vinegar

• Dash of Fresh Ground Pepper

  Garnishes always optional - feel free to play around using different ingredients to top your bowl. Comment how you customized this bowl and made it your own!

Instructions

Prep Time (with pre-cooked chicken): 15 minutes

Prep Time (with RAW Chicken): 25 minutes

Cook time (with pre-cooked Chicken): 30 minutes

Total Cook time (with raw chicken): 45-50 minutes

Note: If using a fresh raw chicken breasts (not frozen), Pre-heat the oven to 350 degrees Fahrenheit, place chicken breasts in a casserole dish. Season the chicken with sage, parsley, and garlic powder (until top skin is lightly coated). Place the chicken in the oven and allow to begin cooking while you prep the veggies as outlined in the steps below. It should be cooking for 15 minutes before you put vegetables in the oven so that both are completed at the same time.

1. If you are using a pre-cooked chicken, ensure you have picked the meat off and set aside for future use. Additionally, pre-heat your oven to 350 degrees Fahrenheit.

2. Slice zucchini and carrots into coins and cauliflower into florets and place in a bowl.

3. Add olive oil and 1 Tbsp of spicy honey and mix so that all the veggies are covered/sticky.

4. Sprinkle sage, parsley, and salt on veggies and mix to cover.

5. Lay a pan out with parchment paper (or not as I didn’t in the video; but it’s always easier clean up if you use it).

6. Use remaining 1/2 Tbsp of spicy honey and drizzle over veggies laid on the baking sheet, and then sprinkle a dash more sage over them.

7. Place veggies in the oven to cook for 30 minutes or until they are lightly crisped and tender.

8. Place 1 cup of water (with a dash of salt) in a saucepan on high heat, once boiling add the 1/2 cup quinoa, cover, and turn down to a simmer for 15-20 minutes or until all the water is absorbed. Remove from heat and set aside.

9. Once veggies are 10 minutes away from being done, if you are using a pre-cooked chicken, heat up a skillet to low/medium heat with preferred oil.

10. Add shredded cooked chicken to the heated pan, along with parmesan, garlic powder, and salt.

11. Allow chicken to simmer on pan until the parmesan is melted and chicken is browned slightly (in this case chicken is pre-cooked so it’s more about warming and browning the meat).

12. Take veggies (and fully cooked chicken if you started with raw chicken) out of the oven. Allow chicken to cool before slicing meat off and mixing with parmesan and garlic salt to emulate step number 10).

13. Layer quinoa in a shallow bowl or plate, add layer of cooked veggies, and then layer of chicken.

14. Top the bowl with pumpkin seeds for crunch (slivered almonds would also work), drizzle with white wine vinegar for a little more acidic taste to counterbalance the sweetness of the honey (see Kitchen Tips page to better understand flavour balancing), and fresh ground pepper to finish it off!