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roasted chicken, fennel, figs, cranberries, and quinoa in a bowl

Autumn Quinoa Bowl with Roasted Chicken

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 1


  • 2-3 chicken breasts
  • 1 teaspoon olive oil
  • 2 teaspoons paprika-based spice blend (Recommended: La Boite’s Ararat spice blend)
  • cup cranberries frozen or fresh
  • 1 bulb fennel with fronds sliced
  • 3-5 fresh figs sliced in half
  • 1 cup quinoa
  • ½ lemon


  • Preheat oven to 400°F.
  • Place chicken breasts on a sheet pan. Sprinkle paprika-based spice blend over the chicken.
  • Place cranberries, fennel slices, and fresh figs cut-side down onto a sheet pan. Season the ingredients, including chicken, with salt and pepper. Then drizzle olive oil over them.
  • Roast in the oven for 25-30 minutes, until chicken registers 160°F on a meat thermometer.
  • While everything roasts, place quinoa in a rice cooker and add the designated amount of water. Turn on white rice setting (or equivalent).
  • When everything is done cooking, place quinoa in a bowl. Slice one chicken breast and place it in the bowl. Place the desired amount of fennel, cranberries, and figs in the bowl. Sprinkle fresh fennel fronds on top and add a spritz lemon juice.
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