So even though I am trying to keep meals simple I am still trying to get vegetables and good foods into my family. The great part is that you can make the sauce for this bowl a day or so ahead of time when you have free time AND it will taste even better because all the ingredients get time to blend together and tastes amazing!
Verdict:
For me to willingly eat Brussels sprouts and broccoli they need tons of flavor. Roasting the vegetables and adding the Roasted Italian Red Pepper Sauce over the top with a bit of cheese? Perfection for me.
The best part is that you make the bowl the way you want. Different vegetables, different base – quinoa, brown rice, noodles, and it makes it a whole new dish each time!
Ingredients:
Chicken:
- 1 1/2 lbs. chicken breast, cut into 1″ cubes
- 1/2 cup olive oil
- 1/4 cup + 2 Tablespoons red wine vinegar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 bay leaf
- 1/2 tablespoon thyme
- 1/2 tablespoon oregano
- 1/2 tablespoon fresh basil leaves, chopped
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, optional
Italian Red Pepper Sauce:
- 1 (16 oz) jar roasted red peppers, drained
- 1/4 cup olive oil
- 2 small shallots, minced
- 2 garlic cloves, minced
- 6-8 basil leaves, chopped
- 1 tablespoon capers, drained
- zest of 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon black
For Serving:
- Tri-Colored Quinoa, made according to package instructions
- Roasted Vegetables (your choice)
- Parmesan Cheese, for serving if desired
Directions:
- Mix all ingredients for chicken in a large zip top bag and move it around to combine all ingredients and coat chicken. Place in refrigerator to marinate at least 2-3 hours to overnight.
- Blend all ingredients for Italian Red Pepper Sauce in food processor, blender or with a mixer. It is best very smooth. Pour into a bowl and refrigerate for 1 hour.
- When ready roast vegetables in oven – your choice. Just as vegetables are about 15 minutes from done cook quinoa according to package directions. Remove chicken from marinade with a slotted spoon and cook in a skillet over medium heat with 2 tablespoons of olive oil until slightly browned.
- Serve hot with quinoa, chicken, roasted vegetables, topped with red pepper sauce and Parmesan cheese as desired.
What's for Dinner Moms? 
I cannot handle brussel sprouts at all, you’re a trooper.
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I only ate a few and scooped up lots of broccoli! They have to be cooked just right for me to eat them. Otherwise I think they taste like tree leaves. My family likes them though.
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Broccoli I like, but brussel sprouts however you dress them are still brussel sprouts. Thank you for sharing, Marci!
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Nice and tasty recipe 🙂
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Thank you!
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I love quinoa and this combination sounds great!
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Thank you! It is taking the kids some getting used to. But, they are slowly coming around.
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I can imagine that would be the case with my kids as well but I would love it anytime!
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Oh, yum, sounds really good. I like such dishes. Healthy and tasty!
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Thank you! It is coming slowly for us. I am trying to get more vegetables in us. Roasting them is the preferred method for my kids right now.
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You are right, I think rosted makes it a bit more tasty for them. I am eating more healthy food right now and I love it!
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This sounds so good! A great way to get veggies!
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Thank you! Hopefully getting them to eat them!
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haha yes!
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Yummmmy, thats delicious…
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Thank you!
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An ingenious way of getting plenty of veg. 🙂
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Thank you!
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