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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. Rinse the quinoa under cold water and cook it in double the amount of salted water for about 15 minutes. Stir it afterwards and let it cool down.
2. 2. Preheat the oven to 200 degrees. Cut the chicken into 2 cm cubes and mix them with 20 ml of olive oil, salt, and pepper.
3. 3. Place the chicken on a baking tray and bake it golden brown for 20 minutes. Take it out and let it rest for 5 minutes so the juices distribute.
4. 4. Wash the arugula and dry it. Wash the halved tomatoes. Cut the fresh cheese portions into small cubes.
5. 5. Mix the remaining olive oil with the balsamic vinegar, salt, and pepper to make a dressing.
6. 6. Distribute the quinoa on four plates. Top it with arugula, tomatoes, cooled chicken, and fresh cheese. Add fresh basil on top and drizzle everything with the dressing.

Nutrition per serving

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