Description
This Roasted Chicken & Veggie Bowl is a wholesome meal packed with flavor and nutrients.
Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 1 cup quinoa
- 2 cups vegetable broth (or water)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix olive oil, paprika, garlic powder, dried thyme, salt, and pepper; coat chicken in this seasoning mix.
- Arrange chicken and chopped vegetables on a baking sheet, drizzle with olive oil, season further.
- Roast for 20-25 minutes or until chicken reaches 165°F (75°C) and veggies are tender.
- Rinse quinoa, boil 2 cups of vegetable broth, add quinoa, cover, and simmer for about 15 minutes.
- Assemble bowls with quinoa, chicken, and vegetables; garnish with parsley and lemon juice if desired.
Notes
Ensure chicken is of uniform thickness for even cooking; store leftovers in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 250 mg
- Protein: 38 g