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Chicken Quinoa Bowl with Crispy Chickpeas Garlic Aioli

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 650
A flavorful and nutritious bowl combining tender chicken, fluffy quinoa, crispy chickpeas, and a creamy garlic aioli for a satisfying meal.

Ingredients

Canned Goods

  • 1 can garbanzo beans (15-ounce can, drained and rinsed)
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1 bulb garlic (roasted)
  • 1 large egg (for aioli)
  • 0.25 cup fresh lemon juice (divided)
  • 1.5 cups avocado oil
  • 0.5 teaspoon sea salt
  • 1-2 tablespoons water (to reach desired aioli consistency)
  • 1 tablespoon ghee or extra-virgin olive oil

Protein

  • 1 pound chicken tenders
  • 1 tablespoon chipotle chili powder
  • 3 tablespoons honey
  • 1 tablespoon lime juice
  • 1 teaspoon sea salt

Grains

  • 1 cup white quinoa
  • 1.5 cups water
  • 0.5 teaspoon sea salt
  • 1 tablespoon extra-virgin olive oil

Vegetables

  • 1 cup yellow tomatoes (halved)
  • 1 cucumber cucumber (cut into ½-inch pieces)
  • 1 small red onion (slivered)
  • 0.25 cup fresh parsley (finely chopped)
  • 0.25 cup fresh dill (finely chopped)
  • 1 clove garlic (grated)
  • 1 lemon zest and juice
  • 2 tablespoons extra-virgin olive oil
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon red pepper flakes

Garnish

  • 0.5 cup pumpkin seeds (for garnish)
  • as needed fresh dill (for garnish)

Instructions 

  • Drain, rinse, and dry the garbanzo beans thoroughly.
  • Roast the garlic bulb wrapped in foil at 375°F (190°C) for 30-45 minutes, then cool.
  • Marinate chicken tenders with chili powder, honey, lime juice, and salt for at least 30 minutes.
  • Cook quinoa in water with salt and olive oil until fluffy, about 15 minutes.
  • Prepare veggie salad with tomatoes, cucumber, onion, herbs, lemon, olive oil, salt, and red pepper flakes; refrigerate until assembly.
  • Cook marinated chicken in a hot pan for 5 minutes per side; let rest and chop into bite-sized pieces.
  • Toss chickpeas with olive oil and air fry at 400°F (200°C) for 12 minutes, tossing halfway.
  • Make garlic aioli by blending egg, lemon juice, salt, avocado oil, roasted garlic, and water until smooth and reaching desired consistency.
  • Assemble bowls with quinoa, chicken, veggie salad, chickpeas, pumpkin seeds, garlic aioli, and dill. Serve and enjoy!

Notes

For extra flavor, garnish with additional fresh dill and pumpkin seeds before serving.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Fusion
Keyword: chicken, Chickpeas, Quinoa