Bulk-friendly grain bowl with lemon-olive dressing, roasted veggies, and herb chicken. Uses olive oil & vinegar and showcases BoxNCase EVOOs.
Prep 30 min · Cook 25 min · Total 55 min · Serves 6 · Beginner
Ingredients
- 3 lb Boneless skinless chicken thighs (bulk-friendly portion for batch cooking)
- 2 cups Quinoa (rinsed)
- 4 cups Water or chicken broth (for cooking quinoa)
- 2 cups Cherry tomatoes (halved)
- 1 Cucumber (diced)
- 1 Red onion (thinly sliced)
- 1/4 cup Kalamata olives (optional)
- 1/4 cup Frantoia Sicilian Extra Virgin Olive Oil (for dressing (ingredient note: BoxNCase product))
- 1/4 cup Green Gold Italian Extra Virgin Olive Oil (finishing drizzle (ingredient note: BoxNCase product))
- 1/4 cup O-Live Organic Extra Virgin Olive Oil (optional blend for dressing (ingredient note: BoxNCase product))
- 1/4 cup Lemon juice (freshly squeezed)
- 2 tbsp Red wine vinegar (for brightness)
- 2 cloves Garlic (minced)
- Salt and pepper (to taste)
Instructions
- Preheat oven to 425°F (220°C). Season chicken thighs with salt, pepper, and a light drizzle of Frantoia EVOO. Roast or pan-sear until cooked through; cool and slice. (20 min)
- Meanwhile, cook quinoa in water or broth until tender and fluffy; fluff with a fork and cool slightly. (15 min)
- In a large bowl, combine tomatoes, cucumber, red onion, and olives. Whisk together lemon juice, red wine vinegar, minced garlic, and 2–3 tablespoons Frantoia EVOO; season with salt and pepper.
- Toss quinoa with a portion of the dressing and fold in vegetables. Top with sliced chicken.
- Finish with a drizzle of Green Gold EVOO and O-Live Organic EVOO if desired for extra gloss and flavor.
Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
