Chicken Caprese Quinoa Bowl
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Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 C quinoa - cooked according to package instructions
  • 1 C shredded chicken breast - we used rotisserie chicken
  • ¼ C fresh mozzarella, chopped
  • ½ C fresh basil, torn
  • ½ C slow roasted tomatoes (see recipe)
For the slow roasted tomatoes:
  • campari tomatoes, quartered
  • good quality olive oil
  • kosher salt
For the creamy balsamic vinaigrette:
  • ¼ C balsamic vinegar
  • 1 clove garlic
  • 2 tsp dijon mustard
  • 1 Tbsp greek yogurt
  • ¼ C good quality olive oil
Instructions
For the slow roasted tomatoes:
  1. Preheat oven to 300 degrees.
  2. Line a rimmed roasting pan with parchment paper. Cut tomatoes into quarters and line on pan. Drizzle with olive oil and sprinkle with salt. Roast for 2 hours.
  3. *Make slow roasted in advanced and store in an airtight container in the fridge for up to 10 days.
For the creamy balsamic vinaigrette:
  1. Add all ingredients except for olive oil to a blender or use an immersion blender. Blend on high for 20 seconds. With blender going slowly drizzle in olive oil. Set vinaigrette aside.
For the quinoa bowl:
  1. Divide quinoa evenly between 2 low serving bowls. Top each bowl with equal parts chicken, mozzarella, basil and slow roasted tomatoes.
  2. Drizzle with desired amount of balsamic vinaigrette and serve immediately.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/chicken-caprese-quinoa-bowl/