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🍗 Roasted Chicken Basil Bowl with Quinoa

485 kcal · 35 min · 4 servings

Ingredients

• 600 g Chicken breast fillet
• 200 g Quinoa (rinsed)
• 150 g Arugula
• 250 g Cherry tomatoes
• 100 g Fresh cheese (soft)
• 30 g Basil leaves
• 40 ml Olive oil
• 20 ml Balsamic vinegar
• 10 g Salt
• 2 g Black pepper

Instructions

1. 1. Wash the quinoa in a fine sieve under cold water until the water runs clear.
2. 2. Cook the quinoa in twice its volume of salted water for about 15 minutes, until it starts to open up.
3. 3. Drain the quinoa, fluff it with a fork and let it cool completely.
4. 4. Cut the chicken breast into equally sized cubes, about 2 cm in size.
5. 5. Pat the chicken cubes dry with paper towels so they get crispy later.
6. 6. Mix the chicken cubes with 20 ml olive oil, half of the salt and the pepper.
7. 7. Preheat the oven to 200 °C using top and bottom heat.
8. 8. Place the chicken on a baking sheet lined with baking paper.
9. 9. Bake the chicken in the oven at 200 °C for about 20 minutes, until golden brown and cooked through.
10. 10. Remove the baking sheet and let the chicken rest for 5 minutes to keep it juicy.
11. 11. Wash the arugula and dry it thoroughly in a salad spinner.
12. 12. Halve the cherry tomatoes and cut the cream cheese into small cubes.
13. 13. Mix the remaining olive oil with the balsamic vinegar, the remaining salt and pepper.
14. 14. Distribute the cooled quinoa onto four plates as a base.
15. 15. Top the quinoa with arugula, tomatoes, the warm chicken and the cream cheese.
16. 16. Sprinkle the bowls with fresh basil and drizzle with the dressing.
17. 17. Serve the bowls immediately – the perfect dish is recognised by the warm chicken breast and the crisp arugula.

Nutrition per serving

• kcal: 485
• Protein: 35 g · Fett/Fat: 18 g · Carbs: 45 g