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Edamame, Chicken & Quinoa Bowl


INGREDIENTS:

1 Lemon (juiced, plus extra for serving)

1 tsp Smoked Paprika

Sea Salt & Black Pepper (to taste)

12 ozs Chicken Breast

1/2 cup Quinoa (dry)

3/4 cup Frozen Edamame (defrosted)

1/4 cup Walnuts (chopped)

2 stalks Green Onion (thinly sliced)

1/3 cup Raisins


DIRECTIONS:

  1. Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.

  2. In a bowl, mix together the lemon juice, paprika, salt, and pepper. Brush the chicken all over with the mixture. Place on the baking sheet and bake in the oven for 20 to 25 minutes or until completely cooked through.

  3. Meanwhile, cook the quinoa according to the package directions. Once cooked, fluff with a fork.

  4. Divide the quinoa, chicken, edamame, walnuts, green onion, and raisins evenly between bowls. Squeeze some lemon juice on top and enjoy!

NOTES:

Leftovers

Refrigerate in an airtight container for up to three days.

Serving Size

One serving is equal to approximately 2 1/2 cups.

More Flavor

Add tomato and cucumber. Serve with your choice of dressing.


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