Chicken Quinoa Taco Bowls Recipe with Roasted Vegetables

When I get home from a long day of work, the LAST place I want to be standing for a long period of time is in the kitchen. I am always looking for quick and easy weeknight dinners. Sometimes, instead of following a recipe, I cobble together a few different ingredients and see what happens, just like today’s taco bowls recipe!

Last week, on Tuesday night, aka Taco Tuesday, I had defrosted some chicken for dinner. I didn’t really have a plan of what to do with it. Instead of just baking the chicken with some spices, I decided to sauté it with some onions, garlic, and taco seasoning. While I prepped the chicken, I roasted some brussels sprouts and a red onion. Instead of eating these two as separate components, I decided to combine them and add a third component. I had some quinoa leftover from the night before in the refrigerator. I thought it would be a great base for a taco bowl!

All I had to do was heat up the quinoa in the microwave. Then I started my layers. First I put a scoop of quinoa in the bowls, then the chicken, and then the roasted veggies. Then I drizzled some taco sauce all over everything and mixed it up! This taco bowls recipe was SO GOOD! And the leftovers were just as good for lunch the next day.

CHICKEN QUINOA TACO BOWLS RECIPE

Ingredients:

Chicken Breast, 2, cubed

Yellow Onion, 1/2, diced

Garlic, 1 clove, chopped

Taco Seasoning, 1 tablespoon

Extra Virgin Olive Oil (“EVOO”), 3 tablespoons

Brussels Sprouts, 7, quartered

Red Onion, 1, sliced

Za’atar Seasoning, 1 tablespoon

Taco Sauce

Quinoa, 1 cup, cooked

Directions:

1. Preheat your oven to 400 degrees Fahrenheit. Mix the brussels sprouts, red onion, 1 tablespoon of EVOO and Za’atar Seasoning in a small bowl or a plastic bag. Make sure the brussels sprouts and red onion are evenly coated. Spread the vegetables out onto a baking sheet and roast the vegetables for 20-25 minutes, or until fork tender.
2. Cook 1 cup of quinoa according to the package directions. I used vegetable stock instead of water. It adds more flavor.
3. In a small bowl, add the cubed chicken, 1 tablespoon of EVOO and the taco seasoning. Mix to coat the chicken evenly.
4. Heat a skillet on the stovetop on medium heat. Add 1 tablespoon of EVOO. Once glistening, add the diced onion and garlic. After 2 minutes, add the chicken. Sauté until the chicken is cooked through.
5. Then start your taco bowls by layering the ingredients into a deep bowl. Top with your favorite taco sauce.