Protein Boost | Quick Caprese-Inspired Quinoa Bowls with Chicken
Roasted Yellow Zucchini & Sweet Balsamic Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
890 /serving
Power up on proteins! Add chicken to your meal with our Protein Boost option. Cue up a colourful Italian duo for a hearty take on a classic salad. Two key elements of Caprese are cherry-red tomatoes and pillow-soft white bocconcini cheese. Bring in tons of herb, lemon and olive notes with a plentiful dose of our Olive Branch seasoning. Hefty slices of roasted yellow zucchini beam in more Capri sunshine. By adding super wholesome quinoa, showered in a honey and balsamic vinaigrette, the dish takes on meal-size proportions.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Garlic cloves
- 2 Yellow zucchini
- 30ml Balsamic vinegar
- 95g Red & white quinoa
- 7g Honey
- 100g Bocconcini
- 140g Cherry tomatoes
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), sunflower oil, black pepper, cellulose)
Contains: Milk, Sulphites
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
Parchment paper
Large pan
Sheet pan
Total Fat
54 g
Saturated Fat
13 g
Sodium
550 mg
Total Carb
51 g
Sugars
14 g
Protein
52 g
Fibre
6 g
Preparation
Cook the quinoa
Preheat the oven to 450°F. Mince the garlic. Using a strainer, rinse the quinoa. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the quinoa, 1 cup water (double for 4 portions), ⅓ of the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Roast the zucchini
Meanwhile, halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle. On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P. Roast, flipping halfway, 7 to 9 min., until browned and tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the vinaigrette
Meanwhile, in a small bowl, combine the vinegar, honey, remaining garlic and spices, 4 tbsp oil (double for 4 portions) and S&P.
Make the salad
Meanwhile, halve the tomatoes. Cut the bocconcini into bite-size pieces. In a medium bowl, combine the tomatoes, bocconcini, 2 tbsp of the vinaigrette (double for 4 portions) and S&P.
Plate your dish
Divide the quinoa between your bowls. Top with the zucchini, salad and chicken. Drizzle with the remaining vinaigrette. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
