Prepare the roasted vegetables according to recipe directions. Pictured are mushrooms, potatoes, sweet potatoes, garlic, and carrots.
Cook the quinoa according to package directions.
In a large skillet, heat the oil until shimmering. Add the chicken pieces and the seasoning. Cook, turning, until the chicken is tender and cooked through. Remove the chicken from the heat. When it is cool enough to handle, chop the chicken into bite-sized pieces.
Assemble the bowls with vegetables, quinoa, and chicken. Serve hot, cold, or room tempertature. Top with chopped avocado and vinaigrette if you like.
Nutritional values are approximate and are based on 1/4 of the recipe and do not include your favorite vinaigrette dressing. Refrigerate leftovers promptly and use within 4 days.