Delicious Avocado Chicken Power Bowl
This vibrant and nutritious bowl combines tender roasted butternut squash, protein-packed quinoa, and savory roasted chicken, topped with creamy avocado and a sprinkle of spicy sunflower seeds. Nestled on a bed of mixed greens and harvested vegetables, this salad not only bursts with flavor but is also designed to keep you fueled throughout the day. Finished with a light and tangy white balsamic vinaigrette, it strikes the perfect balance between wholesome and satisfying, making it ideal for lunch or a light dinner.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Butternut squash
1 lb (peeled and cut into 1-inch slices)
Olive oil
5 tablespoons (divided)
Kosher salt
to taste
Freshly ground black pepper
to taste
Quinoa
1/2 cup (rinsed)
Sunflower seeds
1/4 cup
Cayenne pepper
1/4 teaspoon
Mixed greens
4 oz (such as baby spinach, arugula, or kale)
Chicken
8 oz (roasted, sliced or shredded)
Cherry tomatoes
6 oz (halved)
Fresh parsley
1/4 cup (lightly packed leaves)
Avocado
1 (peeled, pitted, and thinly sliced)
Medium apple
1 (cored and thinly sliced)
White balsamic vinegar
2 tablespoons
Dijon mustard
1 teaspoon
Red onion
1/2 small (thinly sliced)
Shaved parmesan cheese
1/3 cup (lightly packed)
Instructions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
On a rimmed baking sheet, arrange the peeled and sliced butternut squash. Drizzle with 2 tablespoons of olive oil, then generously season with kosher salt and freshly ground black pepper. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the squash is golden and tender. Once roasted, reduce the oven temperature to 350 degrees F.
3
In a medium saucepan, combine 1/2 cup quinoa, a large pinch of salt, and 1 cup water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 12 minutes. After 12 minutes, remove the lid and continue to cook, stirring occasionally, until all the water is absorbed and the quinoa is tender but retains a slight bite, approximately an additional 4 minutes.
4
In a separate bowl, combine 1/4 cup sunflower seeds with 1 teaspoon of olive oil, then season with salt, pepper, and cayenne pepper. Spread the mixture onto a rimmed baking sheet and roast in the oven for about 10 minutes, or until the seeds are golden and fragrant, stirring halfway through. Remove from the oven and let cool.
5
Once all components are ready, divide the mixed greens, roasted chicken, cherry tomatoes, chopped parsley, sliced avocado, sliced apple, thinly sliced red onion, and shaved parmesan cheese equally between two serving bowls. Add the cooked quinoa and roasted butternut squash on top.
6
For the white balsamic vinaigrette, whisk together 3 tablespoons of olive oil, 2 tablespoons of white balsamic vinegar, 1 teaspoon of Dijon mustard, and a sprinkle of salt and pepper to taste. Drizzle the dressing over each bowl and toss gently to combine, ensuring all ingredients are evenly coated. Serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Delicious Avocado Chicken Power Bowl?
The main protein in this recipe is 8 ounces of roasted chicken, which can be either sliced or shredded.
Is this recipe gluten-free?
Yes, based on the ingredients provided, including quinoa and fresh vegetables, this bowl is gluten-free.
How do I cook the quinoa for this bowl?
Combine 1/2 cup quinoa with 1 cup water and a pinch of salt. Bring to a boil, then simmer covered for 12 minutes. Cook uncovered for 4 more minutes until water is absorbed.
At what temperature should I roast the butternut squash?
The butternut squash should be roasted at 425 degrees F (220 degrees C) for 25-30 minutes.
Can I make this bowl vegetarian?
Yes, you can easily make this vegetarian by omitting the chicken or replacing it with a plant-based protein like chickpeas or tofu.
How long does it take to roast the sunflower seeds?
The sunflower seeds take approximately 10 minutes to roast in an oven preheated to 350 degrees F.
What kind of greens are recommended for the base?
You can use a mix of baby spinach, arugula, or kale for the 4 ounces of mixed greens.
How do I make the white balsamic vinaigrette?
Whisk together 3 tablespoons olive oil, 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, and salt and pepper to taste.
Can I use a different type of vinegar for the dressing?
Yes, if you do not have white balsamic, apple cider vinegar or champagne vinegar are good substitutes.
How should the avocado be prepared?
The avocado should be peeled, pitted, and thinly sliced before being added to the bowl.
What type of squash is used in this recipe?
The recipe specifically calls for 1 pound of butternut squash, peeled and cut into 1-inch slices.
Is the chicken roasted or boiled?
The recipe calls for roasted chicken, which adds a savory flavor to the power bowl.
How many servings does this recipe make?
The instructions suggest dividing the ingredients equally between two serving bowls, making it 2 servings.
Can I prep this recipe in advance for lunch?
Yes, this is an ideal meal prep recipe. Store the dressing separately to prevent the mixed greens from getting soggy.
What seasoning is used for the spicy sunflower seeds?
The sunflower seeds are seasoned with olive oil, salt, pepper, and 1/4 teaspoon of cayenne pepper.
Do I need to peel the butternut squash?
Yes, the instructions specify to peel the squash before slicing and roasting it.
Can I substitute the quinoa with another grain?
Yes, grains like brown rice, farro, or couscous would work well as a base for this power bowl.
What kind of cheese is included in the bowl?
The recipe uses 1/3 cup of lightly packed shaved parmesan cheese.
How do I know when the quinoa is done?
The quinoa is done when all the water is absorbed and the grains are tender but still retain a slight bite.
Is the red onion raw or cooked?
The red onion is thinly sliced and added to the bowl raw for a sharp, fresh flavor.
What fruit is included in this salad?
The bowl includes one medium apple, which is cored and thinly sliced.
Can I use regular balsamic vinegar instead of white balsamic?
Yes, but keep in mind that regular balsamic will turn the dressing dark and has a slightly sweeter, heavier flavor.
How do I roast the sunflower seeds?
Toss them with oil and spices, spread them on a baking sheet, and roast at 350 degrees F for 10 minutes, stirring halfway.
What is the recommended prep for the cherry tomatoes?
The cherry tomatoes should be halved before being added to the serving bowls.
Is this recipe suitable for a light dinner?
Yes, it is designed to be a wholesome and satisfying balance of ingredients ideal for lunch or a light dinner.
What spices are used in the vinaigrette?
The vinaigrette is seasoned simply with salt and pepper to taste.
Can I use store-bought roasted chicken?
Absolutely, using a store-bought rotisserie chicken is a great way to save time on this recipe.
How do I prepare the apple?
The apple should be cored and then cut into thin slices.
What type of mustard is used in the dressing?
The recipe calls for 1 teaspoon of Dijon mustard to help emulsify the vinaigrette.
Is there a spicy element in this recipe?
Yes, the cayenne pepper on the roasted sunflower seeds provides a subtle spicy kick to the bowl.