Roasted Pumpkin Chicken Quinoa Bowls
A delicious and hearty dish combining roasted pumpkin, tender chicken, and fluffy quinoa for a perfect fall meal.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Large Skillet
- 1 Medium Saucepan
- 1 Mixing Bowl
Ingredients
Main Ingredients
- 2 cups cubed pumpkin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 boneless skinless chicken breasts
- 1 cup quinoa
- 2 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh parsley
Optional Add-Ins
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pumpkin seeds
- 1/4 cup dried cranberries
- Fresh lemon juice
Instructions
Preparation
- Preheat oven to 400°F. Toss cubed pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Season chicken breasts with paprika, garlic powder, salt, and pepper. Heat a skillet over medium heat and cook chicken for 6-7 minutes per side.
- Bring chicken broth to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook for 15 minutes until liquid is absorbed.
- Once chicken is cooked, let it rest for a few minutes, then slice into strips.
- In a large bowl, combine cooked quinoa, roasted pumpkin, and sliced chicken. Stir to mix well.
- Sprinkle with chopped parsley. Add feta cheese, pumpkin seeds, and cranberries if desired. Squeeze lemon juice over the top.
Serving
- Divide the mixture into serving bowls. Serve warm for best flavor.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure even roasting of pumpkin by cutting cubes of uniform size. Preheat skillet well for a good chicken sear. Rest chicken after cooking for juiciness. Rinse quinoa to remove bitterness.
Ingredient Substitutions: Use butternut squash if pumpkin is unavailable. Substitute vegetable broth for chicken broth for a vegetarian version.
How to Serve: Serve with a side of crusty bread or a fresh salad for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare roasted pumpkin and quinoa a day ahead for quicker assembly.
Ingredient Substitutions: Use butternut squash if pumpkin is unavailable. Substitute vegetable broth for chicken broth for a vegetarian version.
How to Serve: Serve with a side of crusty bread or a fresh salad for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare roasted pumpkin and quinoa a day ahead for quicker assembly.