Ingredients
Scale
1.5 lbs Boneless, skinless chicken breasts
1 cup Quinoa (uncooked)
3 cups Broccoli florets
2 large Bell peppers (any color), chopped
1 medium Red onion, roughly chopped
1 cup Cherry tomatoes (optional)
3–4 tablespoons Olive oil
3–4 cloves Garlic, minced
1 teaspoon Dried oregano
1 teaspoon Paprika
1 teaspoon Salt (or to taste)
½ teaspoon Black pepper (or to taste)
1 whole Lemon (for serving, optional)
Instructions
- Rinse 1 cup of quinoa under cold water. Cook it in 2 cups of water or low-sodium chicken broth, bringing it to a boil, then reduce to a simmer for 15 minutes. Let it sit for 5 minutes before fluffing
- Preheat oven to 400°F (200°C). Prepare baking sheets with parchment paper and chop the vegetables
- Pat chicken dry, cut into 1-inch cubes, and season with olive oil, garlic, oregano, paprika, salt, and black pepper in a bowl
- Season the chopped vegetables with olive oil, salt, and black pepper in another bowl
- Arrange chicken and vegetables on baking sheets in a single layer and roast in the oven for 20-25 minutes, flipping halfway through
- Once cooked, distribute quinoa into containers and top with chicken and veggies. Squeeze fresh lemon juice over servings if desired
- Let meals cool completely before sealing containers
Notes
Customize with your choice of vegetables and proteins. Store meals in airtight containers in the fridge for up to 3-4 days or freeze for up to 2-3 months.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 10 g
- Protein: 35 g
- Cholesterol: 80 mg