Chicken & Roasted Veg Quinoa Bowl


Makes 4 x Serves


  • 500g chicken breast, raw 
  • 2 x medium beetroots, raw
  • 4 x cups pumpkin, diced cubed 
  • 1 x cup broccoli, diced 
  • 1 x cup quinoa, raw 
  • 4 x TBS Sunflower Kernels
  • 1 x TBS Olive Oil 



  • 1 x TBS Basil 
  • 1 x TBS Thyme 
  • Salt & cracked pepper 


  1. Preheat oven to 200 degrees. Prepare quinoa according to instructions on packaging. 
  2. Chop pumpkin and place in a microwave dish with an inch of water. Steam for 5 minutes until softened. 
  3. Peel and chop beetroot into cubes and cook in a frying pan until softened. Add in pumpkin and toss for another 5 minutes. Turn heat down once cooked.
  4. Using another pan, diced and cook chicken breast in frying pan with olive and flavouring until browned. 
  5. Once chicken is cooked, add all remaining ingredients with beetroot and pumpkin. Mix together well and portion out into 4 x serves. 
  6. Enjoy!