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  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Passive Time: 0 Minutes
Chicken & Quinoa Bowl


1 chicken breast

1 cup quinoa

1 cup green beans

1 cup spinach

1 avocado

1 sweet potato

Roasted Garlic Peppercorn Char Crust

Roto Roast Char Crust

2 tbsp honey dijon (optional: homemade sauce)

Products Used in this Recipe


Roto Roast 4oz

Potatoes and Green Beans: 

Preheat oven to 425°F.

Rinse sweet potatoes and chop up into cubes. Rinse green beans and cut off stems. Place sweet potatoes and green beans on opposite sides of baking sheet (use parchment paper for easier clean up). Drizzle with olive oil and sprinkle with Char Crust Roto Roast. Place in oven. Cook potatoes for 30 minutes, flipping every 10 minutes. Cook green beans for 15-20 minutes, until crispy.


While veggies are baking, cook quinoa following package instructions. 

Chicken Breast:

Heat 1 tbsp of olive oil in medium skillet. Coat the chicken breast with Roasted Garlic Peppercorn, covering all sides. Drizzle or spray with olive oil. Place in pan. Flip every 2 minutes until chicken reaches internal temperature of 165°F. 

Make the Bowl: 

Wash spinach. Cut avocado into thin slices. Place the quinoa in bowl. Place the spinach, green beans, sweet potatoes, avocado, and chicken on top of quinoa. Drizzle honey dijon over the bowl (or see optional homemade creamy mustard sauce recipe below).

Step Up Option: Homemade Creamy Mustard Sauce:


  • 2 teaspoons good olive oil

  • ¼ cup minced shallots

  • 3 tablespoons brandy or cognac

  • 1¼ cups heavy cream

  • 1½ tablespoons Dijon mustard 

  • 1 tablespoon Country mustard (whole-grain)

  • Kosher salt

  • Freshly ground black pepper

  • Garnish: chopped fresh tarragon or parsley 

     Add olive oil to a medium skillet set over medium-low heat and cook 2-3 minutes or until shallots have softened.

    Remove from the heat and add the Brandy and/or Cognac, stir.

    Return the pan to the heat and continue stirring to deglaze the pan. Cook an additional 2-3 minutes or until the liquor evaporates.

    Add the cream, reduce heat to low, and simmer 5-6 minutes or until the mixture has thickened a bit.

    Stir in both mustards and season to taste with kosher salt and freshly ground black pepper.

    Garnish with chopped tarragon or parsley, if desired.


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