Name: Grilled Chicken and Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Chicken Breast; 3/4 cup Cooked Quinoa; 1/2 cup Zucchini, chopped; 1/2 cup Red Bell Pepper, chopped; 1/4 cup Red Onion, sliced; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1/2 teaspoon Dried Oregano

Nutrition

Per serving

415 calories

Protein: 30g; 29% of calories
Carbs: 41g; 39% of calories
Fat: 15g; 32% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the chopped zucchini, bell pepper, and red onion with one teaspoon of olive oil and the dried oregano.
Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until they are tender and slightly caramelized.
Season the chicken breast with a pinch of salt and pepper then grill over medium-high heat for about 6 minutes per side until fully cooked.
While the chicken rests, place the warm cooked quinoa in a serving bowl.
Top the quinoa with the roasted vegetables and the sliced grilled chicken.
Drizzle the remaining teaspoon of olive oil and fresh lemon juice over the bowl before serving.

Nutrition

Ingredients

Instructions

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