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Summer Squash & Chicken Bowl

nutrition recipes Sep 08, 2021

I love recipes that include a good sauce. You don't have to make this vinaigrette, but I would highly recommend it. Homemade sauces are a easy way to level up a meal at home.

Ingredients

  • chicken (prepared previously)
  • cups cooked quinoa or wild rice blend 
  • 2-3 cups squash, zucchini, okra  and beets (really whatever you have on hand - the more the merrier)
  • extra Virgin Olive Oil
  • kosher salt and pepper
  • 1 cup hummus
  • 1 cup fresh cherry tomatoes, halved

Toppings

  • sliced avocado
  • shredded carrots

Avocado Basil Vinaigrette

You don't have to make this if you don't have time, but I would highly recommend.

  • 1/2 an avocado
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons toasted sesame oil or olive oil
  • juice from half a lemon
  • 1 tablespoon real maple syrup
  • 1 inch knob fresh ginger grated
  • 1 clove garlic
  • 3 tablespoons hemp seeds
  • 1/2 cup fresh basil
  • kosher salt and pepper
  • 1 pinch cayenne

Instructions

1. Cook the quinoa according to package directions.
 
2. Meanwhile, pre heat the oven to 375 degrees. Cut veggies into cubes, add veggies to a bowl and toss with olive oil, salt, and pepper. Roast the veggies for 20-30 minutes or until desired crispiness. 
 
3. To make the vinaigrette. Add all ingredients to a blender with 2 tablespoons water and blend until smooth, adding water if necessary to thin. Taste and adjust salt, pepper, and cayenne, if needed.
 
4. Warm up the pre-made chicken!
 
5. To assemble - spread the hummus in the bottom of a shallow bowl. Add the quinoa, chicken, and grilled veggies. Drizzle with the vinaigrette. Add the tomatoes, avocado, and carrots. Enjoy!
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