Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup quinoa and 2 cups water
• 1 can chickpeas, drained
• 6 baby potatoes, scrubbed clean
• Toppings of choice

Directions

1. Place chicken breast in glass pyrex dish or any cookware that is microwave and oven safe. Chickpeas can be added to same dish or placed in another dish for this step. Place on racks in speed oven and choose Micro Roast setting. To change temperature of oven, hit Convection then type in the temp you would like. Choose 375°F and set time for 25 minutes. Once finished, check internal temperature with digital thermometer if desired. Internal temperature should reach 165°F. Set aside chickpeas and chicken to rest.
2. Place potatoes directly on speed oven turntable, choose Gourmet #5, then start. The speed oven will cook accordingly. When finished, set aside until cool enough to cut into pieces.
3. To cook the quinoa, place in a pyrex dish with water according to packaging. Cover with plastic wrap. Press microwave and then power level set to 90%. Set time for 5 minutes. Once 5 minutes is complete, carefully remove corner of plastic wrap and stir quinoa. Place back in oven and press microwave and then power level set to 50%. Set time for 12 minutes. Remove from speed oven and allow to cool slightly before removing plastic wrap. Stir.
4. Build the chicken bowl with ingredients and whatever toppings you choose.