Roasted Veggie Quinoa Salad with Bacon-Wrapped Chicken

Sometimes the most nourishing meals are also the simplest ones. This bowl is a perfect example: roasted vegetables, protein rich quinoa, healthy fats, seeds, and a satisfying serving of chicken wrapped in bacon. It’s hearty, flavourful, and packed with nutrients that support digestion, hormones, energy, and overall health.

I love meals like this because they bring together whole foods that each contribute something important nutritionally. When you combine fibre, protein, healthy fats, and micronutrients in one meal, you end up with something that is not only delicious but also incredibly supportive for your body.

Why This Bowl Is So Nourishing

Every ingredient in this dish offers something beneficial.

Quinoa provides fibre and plant-based protein, which helps support digestion and balanced blood sugar.
Brussels sprouts and cauliflower are cruciferous vegetables that support liver detoxification and gut health.
Green beans contribute antioxidants and fibre that help reduce inflammation.
Pumpkin seeds are rich in zinc, a key nutrient for immune health, skin, and hormone balance.
Chia, flax, and hemp seeds provide omega-3 fatty acids that support brain function, hormone health, and digestion.
Raisins add a natural source of iron and quick energy.
Fresh orange juice adds brightness while providing vitamin C, which helps the body absorb iron.
Extra virgin olive oil delivers healthy fats and polyphenols that support heart health and reduce inflammation.
Chicken provides high-quality protein necessary for muscle repair, immune function, and hormone production.

When all of these ingredients come together in one bowl, you get a balanced meal that helps keep you satisfied while supporting multiple systems in the body.

Roasted Veggie Quinoa Salad with Bacon-Wrapped Chicken Recipe

Ingredients

For the salad

• 1 cup cooked quinoa

• 1 cup cauliflower florets

• 1 cup Brussels sprouts, halved

• 1 cup green beans

• 1 tbsp pumpkin seeds

• 1 tbsp raisins

• 1 tbsp chia, hemp, and flax seed mix

• Juice of ½ orange

• 1 tbsp extra virgin olive oil

• Salt and pepper to taste

For the chicken

• 1 chicken breast

• 2 slices bacon

Instructions

1. Roast the vegetables
   Preheat the oven to 400°F (200°C). Toss the cauliflower, Brussels sprouts, and green beans with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25–30 minutes until golden and tender.

2. Cook the quinoa
   Rinse the quinoa and cook according to package directions. Fluff with a fork once done.

3. Prepare the chicken
   Wrap the chicken breast with bacon. Bake at 375°F (190°C) for about 25–30 minutes, or until the chicken is cooked through and the bacon is crispy.

4. Assemble the bowl
   In a bowl, combine quinoa with the roasted vegetables. Add pumpkin seeds, raisins, and the chia, hemp, and flax mixture.

5. Dress the salad
   Squeeze fresh orange juice over the bowl and drizzle with extra virgin olive oil. Toss gently.

6. Serve
   Slice the bacon-wrapped chicken and serve on top of the quinoa and vegetable salad.

A Simple Way to Build a Balanced Meal

A helpful way to think about meals is to include:

• Fibre from vegetables and whole grains

• Protein for satiety and repair

• Healthy fats for hormone and brain health

• Micronutrients from a variety of colourful foods

This roasted veggie quinoa bowl checks all of those boxes, making it a simple, nutrient-dense option for lunch or dinner..

If you’ve been curious about how nutrition can help you feel better, I’d love to chat. You can book a discovery call to see how we can create a plan that’s right for you.