Chicken Protein Bowl

This chicken protein bowl has a base of quinoa and is packed with roasted vegetables, chicken, toasted almonds and topped with a maple dijon dressing. It's a nutrient-packed dish that is loaded with flavor and perfect for meal prep.


Whisk lemon juice, apple cider vinegar, maple syrup, dijon, garlic, salt, pepper and oil.

1. Make Dressing

Scoop out 6 Tablespoons of dressing and set aside. Use the rest to marinate the chicken, at least 1 hour or up to 12 hours.

2. Marinate Chicken

Toast almonds at 350°F for 10 minutes, stirring halfway.

3. Toast Almonds

Toss sweet potatoes + brussels with oil, salt and pepper. Roast at 400°F for 35-40 minutes, tossing halfway until fork-tender.

4. Roast Vegetables

Sear chicken on both sides in a cast iron skillet. Finish cooking chicken in the oven.

5. Cook Chicken

Add 1 teaspoon oil to skillet and sauté chopped kale until wilted and tender, about 4-5 minutes. Sprinkle salt and pepper on if desired.

6. Cook Kale

Add quinoa, kale and roasted veggies to three bowls. Top with chicken and toasted almonds. Drizzle remaining dressing and top with avocado, if desired.

7. Make Protein Bowls

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