Citrus Herb Olive Oil Chicken Quinoa Bowl
Recipes developed by the BoxNCase culinary team
Bulk-friendly grain bowl with lemon-olive dressing, roasted veggies, and herb chicken. Uses olive oil & vinegar and showcases BoxNCase EVOOs.
Estimated Cost
$2.60/serving
Ingredients
14 available on BoxNCaselb Boneless skinless chicken thighs (bulk-friendly portion for batch cooking)
Freebird Chicken Antibiotic Free Boneless, Skinless Chicken Thighs 10lb
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cups Quinoa (rinsed)
Ancient Harvest Quinoa Flakes 12/12 Oz 12oz
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cups Water or chicken broth (for cooking quinoa)
Aneto Chicken Broth 34Oz
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cups Cherry tomatoes (halved)
White Toque Cherry Tomatoes 22lb
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Cucumber (diced)
Capital Seaboard Diced Cucumber 1/2" 5lb
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Red onion (thinly sliced)
Red Onion | 2# pkgs
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cup Kalamata olives (optional)
Krinos Pitted Kalamata Olives With Garlic & Peppers 5Lb Bag
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cup Frantoia Sicilian Extra Virgin Olive Oil (for dressing (ingredient note: BoxNCase product))
Frantoia Sicilian Extra Virgin Olive Oil
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cup Green Gold Italian Extra Virgin Olive Oil (finishing drizzle (ingredient note: BoxNCase product))
Green Gold Italian Extra Virgin Olive Oil
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cup O-Live Organic Extra Virgin Olive Oil (optional blend for dressing (ingredient note: BoxNCase product))
O-Live O-Live Organic Extra Virgin Olive Oil
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cup Lemon juice (freshly squeezed)
Realemon Lemon Juice 48oz
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tbsp Red wine vinegar (for brightness)
Sparrow Lane Red Wine Vinegar
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cloves Garlic (minced)
Dix Farms Garlic Black Bulbs 1lb
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Salt and pepper (to taste)
Savoursmiths Desert Salt and Black Pepper Potato Crisps
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Instructions
- 1
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.
- 2
Meanwhile, cook quinoa in water or broth until tender and fluffy; fluff with a fork and cool slightly.
- 3
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.
- 4
Toss quinoa with a portion of the dressing and fold in vegetables. Top with sliced chicken.
- 5
Finish with a drizzle of Green Gold EVOO and O-Live Organic EVOO if desired for extra gloss and flavor.
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