Name: Chicken and Roasted Vegetable Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz chicken breast; 1 cup broccoli florets; 0.5 cup zucchini; 0.5 cup red bell pepper; 1 tbsp olive oil; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cooked quinoa; 1 tbsp lemon juice

Nutrition

Per serving

548 calories

Protein: 55g; 39% of calories
Carbs: 37g; 26% of calories
Fat: 21g; 34% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Cut the chicken breast into 1-inch bite-sized cubes.
Slice the zucchini into half-moons and the red bell pepper into thin strips, then break the broccoli into small florets.
In a large mixing bowl, combine the chicken cubes and all the vegetables.
Drizzle with olive oil and sprinkle with garlic powder, onion powder, dried oregano, sea salt, and black pepper.
Toss everything together until well-coated, then spread in a single layer on the prepared baking sheet.
Roast for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Place the warm cooked quinoa in a bowl and top with the roasted chicken and vegetable mixture.
Finish the dish with a fresh squeeze of lemon juice for a bright, clean flavor.

Nutrition

Ingredients

Instructions

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