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Try our Roasted Chicken and Winter Vegetable Quinoa Bowl

It’s June. You know what that means…winter is here. As the winter’s chill settles in, there’s a longing for meals that warm both body and soul. Our recipe for this month captures the essence of winter’s comforts, providing a hearty dish perfect for cozy gatherings and weeknight dinners alike.

Introducing this hearty Roasted Winter Vegetable and Chicken Quinoa Bowl—an ode to Queensland’s peak vegetable growing season. Featuring a medley of nutritious winter vegetables such as broccoli, carrots, and brussels sprouts, paired with tender chicken breast and nutty quinoa, this dish aims to satisfy both appetite and soul. Feel free to substitute some of the vegetables used with alternatives that you can get your hands on.

Crafted with convenience in mind, this recipe ensures you spend less time in the kitchen and more time indulging in winter’s pleasures. Did you know that opting for organic ingredients enhances not only the taste but also the nutritional value of your meal? Organic chicken, raised without antibiotics, boasts higher levels of omega-3 essential fatty acids, while organic vegetables are grown without synthetic pesticides and fertilisers, offering higher antioxidant levels.

As you savour each spoonful of this comforting bowl, let it be a celebration of the season’s bounty and a reminder of the benefits of choosing organic. Bon appétit!

Serves: 4


  • 2 chicken breasts, diced (about 450 grams)
  • 1 small head broccoli, cut into florets
  • 4 carrots, sliced
  • 220 grams brussels sprouts, halved
  • 1 cup quinoa, rinsed
  • 2 cups water OR chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper
  • Greek yogurt (optional, for serving)


  1. Preheat the oven to 400°F (200°C).
  2. Toss diced chicken breast, broccoli florets, sliced carrots, and halved brussels sprouts with olive oil and seasonings.
  3. Spread the mixture in a single layer on a baking sheet.
  4. Roast in the oven until chicken is cooked through and vegetables are tender and caramelised, about 20-25 minutes.
  5. Meanwhile, rinse quinoa under cold water. In a medium saucepan, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is cooked and liquid is absorbed.
  6. Serve the roasted chicken and vegetables over cooked quinoa.
  7. Optional: top with a dollop of Greek yogurt.

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