Seared Chicken and Quinoa Bowl with Roasted Vegetables
Golden seared chicken over fluffy quinoa with oven-roasted vegetables, finished with a light olive oil drizzle. A balanced, high-protein bowl that comes together on the stovetop and in the oven.
- Total
- 49 min
- Prep 10 · Cook 34 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Roasting
- Savory
- Stovetop
- Oven
Instructions
-
Preheat the oven to 200°C. Rinse 80 g quinoa under cold running water until the water runs clear, then drain well.
~5 min
Rinse the quinoa well to remove its natural bitter coating, which can make the grain taste soapy.
-
While the oven heats, cut 150 g vegetables into 2 cm pieces and toss them on the baking sheet with 1 tbsp olive oil, 1/4 tsp salt and a pinch of black pepper. Spread them in a single layer.
~5 min
Cutting vegetables to a uniform 2 cm size and spreading them in a single layer ensures even roasting and browning rather than steaming.
-
Roast the vegetables on the middle rack for 20 to 25 minutes, turning once halfway, until the edges are browned and the pieces are tender when pierced with a knife.
~25 min
Roasting at high heat drives off moisture and triggers Maillard browning, deepening flavor and caramelizing the natural sugars.
Roasting Spread vegetables in a single layer with space between pieces and turn once halfway. Crowding traps steam and prevents the browned edges you want.
-
While step 3 cooks
While the vegetables roast, combine the rinsed quinoa with 160 ml water and 1/4 tsp salt in the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
~15 min
Simmering covered lets the quinoa absorb the water evenly; resting off heat lets the grains finish steaming and stay fluffy.
-
Pat 150 g chicken breast dry with paper towel and season both sides with the remaining 1/4 tsp salt and a pinch of black pepper. Heat the remaining 1 tbsp olive oil in the non-stick skillet over medium-high heat until shimmering. Sear the chicken for 5 to 6 minutes per side until golden brown and the internal temperature reaches 74°C.
~12 min
Drying the chicken and searing in shimmering oil creates a hot, dry surface for Maillard browning and a golden crust.
Searing Pat the protein dry and wait for the oil to shimmer before adding it. A crowded or cool pan steams the meat instead of forming a golden crust.
-
Transfer the chicken to a cutting board and rest for 5 minutes. Slice against the grain into 1 cm strips.
~5 min
Resting the chicken lets the juices redistribute so they stay in the meat instead of running out when sliced.
Let the chicken rest before slicing so the juices redistribute and the meat stays moist.
-
Build the bowl: spoon the quinoa into a bowl, top with the roasted vegetables and sliced chicken. Drizzle with any resting juices from the cutting board.
~2 min