Souper Dooper Bird Bowls
Get ready for a vibrant, wholesome meal with these Souper Dooper Bird Bowls, a high-protein, nutrient-rich recipe that’s as satisfying as it is colorful. Featuring tender roasted chicken breasts seasoned to perfection, fluffy quinoa cooked in savory chicken broth, and caramelized sweet potato cubes, this dish is a feast for both the eyes and the palate. Fresh, crunchy veggies like kale, shredded carrot, red bell pepper, and creamy avocado add layers of texture and flavor, while a squeeze of fresh lemon elevates every bite with a zesty finish. Perfect for meal prep or a quick and balanced dinner, these bowls are packed with nutrients and bursting with deliciousness. Ready in under an hour and customizable to your taste, Souper Dooper Bird Bowls are your go-to recipe for a healthy and satisfying meal!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 cup quinoa
- 2 cups chicken broth
- 1 large sweet potato
- 2 cups kale
- 1 large carrot
- 1 medium red bell pepper
- 2 stalks green onion
- 1 whole lemon
- 1 medium avocado
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Rub the chicken breasts with 1 tablespoon of olive oil, then season with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder.
Place the chicken breasts on a baking sheet or in an oven-safe dish and roast for 20-25 minutes until fully cooked (internal temperature of 165°F/74°C). Set aside to rest before slicing.
While the chicken is cooking, rinse the quinoa well under cold water.
In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the broth is absorbed. Fluff with a fork and set aside.
Peel and dice the sweet potato into small, bite-sized cubes. Toss them with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
Spread the sweet potato cubes on a baking sheet and roast for 20 minutes alongside the chicken, flipping halfway through, until tender and slightly caramelized.
Prepare the vegetables: chop the kale into bite-sized pieces, peel and shred the carrot, dice the red bell pepper, and slice the green onions thinly.
To assemble the bowls, divide the cooked quinoa evenly among four bowls.
Top the quinoa with sliced roasted chicken, roasted sweet potatoes, kale, shredded carrot, and diced bell pepper.
Slice the avocado and add one quarter to each bowl. Sprinkle with the sliced green onions and chopped fresh parsley.
Cut the lemon into wedges and serve each bowl with a lemon wedge for optional squeezing over the top.
Enjoy your Souper Dooper Bird Bowls warm or at room temperature for a satisfying and nutrient-packed meal.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 5874 mg | 255% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 21.2 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3187 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
