Warm Chicken and Quinoa Harvest Bowl
A nourishing lunch bowl featuring fluffy quinoa, tender shredded chicken breast, roasted broccoli, and bell pepper. Tossed in a flavorful olive oil dressing and topped with creamy avocado for staying power.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Beth + Lila
Beth created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Whisk · Mixing bowl
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Pre-heat oven to 400°F (200°C) and line…
- 01
Pre-heat oven to 400°F (200°C) and line…
Pre-heat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Tap card to mark done - 02
Cut the broccoli into small bite-sized florets…
Cut the broccoli into small bite-sized florets and cut 0.25 pcs (30g) red bell pepper into 0.5 inch (1.2 cm) strips.
Tap card to mark done - 03
Arrange the broccoli and bell pepper on…
Arrange the broccoli and bell pepper on the baking sheet, drizzle with 1 tsp (5ml) olive oil, and roast for 15 minutes until tender with lightly browned edges.
Look for: tender with lightly browned edges
Tap card to mark done - 04
Whisk 1
In a small bowl, whisk 1.5 tsp (7.5ml) extra-virgin olive oil with 1.5 tsp (7.5ml) lemon juice, salt, and pepper to make the dressing.
Tap card to mark done - 05
Warm 0
Warm 0.5 cup (92g) cooked quinoa and 120g shredded chicken breast in a skillet over medium heat for 3 to 4 minutes until thoroughly heated.
Look for: thoroughly heated
Tap card to mark done - 06
Place the warmed quinoa and chicken in…
Place the warmed quinoa and chicken in a serving bowl, add the roasted vegetables, and slice 0.25 pcs (37.5g) avocado on top.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 07
Drizzle the lemon-olive oil dressing over the…
Drizzle the lemon-olive oil dressing over the bowl and serve warm immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ready when: everything is assembled and ready to enjoy
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