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: 1 ounce Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Diced Zucchini; 0.5 cup Diced Red Bell Pepper; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Nutrition

Per serving

277 calories

Protein: 14g; 21% of calories
Carbs: 28g; 40% of calories
Fat: 12g; 40% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F.
Toss the diced zucchini and red bell peppers with one teaspoon of olive oil and a pinch of salt.
Spread the vegetables on a baking sheet and roast for 20 minutes until they are tender and caramelized.
Season the chicken breast with dried oregano and grill over medium-high heat until fully cooked, then slice into one-ounce portions.
In a medium bowl, combine the warm cooked quinoa with the roasted vegetables and sliced chicken.
Whisk together the remaining teaspoon of olive oil and fresh lemon juice, then drizzle over the bowl before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes