HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Chicken Quinoa Bowl
Spiced Chicken Quinoa Bowl

Spiced Chicken Quinoa Bowl

with Roasted Rainbow Veggies & Lemon-Chive Aioli

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The secret to an amazing quinoa bowl? Add roasted rainbow veggies for hearty flavour, mildly spiced chicken breast, creamy aioli and a nutty garnish for texture. Mix together for a truly magical result!

Allergens:EggsTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







3 clove


1 packet

tri colour quinoa

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

chicken-style stock powder



1 bunch


1 packet

garlic aioli


1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

chicken breast

1 sachet

Aussie spice blend

1 bag

salad leaves

Not included in your delivery

olive oil

1.5 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3332 kJ
Fat41 g
of which saturates4.2 g
Carbohydrate52.4 g
of which sugars19.4 g
Protein50.7 g
Sodium1457 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the carrot (unpeeled), capsicum and courgette into 2cm chunks. Place the carrot, capsicum and courgette on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, finely chop the garlic. Rinse the tri colour quinoa well. In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Add the quinoa, water and chicken-style stock powder. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender and the water has been absorbed, 8-10 minutes. Cover to keep warm.


While the quinoa is cooking, zest the lemon to get a pinch, then slice into wedges. Finely chop the chives. In a small bowl, combine the lemon zest, garlic aioli, chives and a dash of water, then season with salt and pepper. Set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a second small bowl.


Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend, a drizzle of olive oil and the remaining garlic. Add the chicken, then season with salt. Toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove from the heat. TIP: The chicken is cooked through when it's no longer pink inside.


In a large bowl, combine the roasted veggies, quinoa, spinach & rocket mix and a squeeze of lemon juice. Gently toss to combine. Season to taste.


Slice the spiced chicken. Divide the roasted veggie quinoa between bowls and top with the chicken. Spoon over the lemon and chive aioli. Garnish with the toasted almonds. Serve with any remaining lemon wedges.