Name: Spiced chicken and quinoa bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 1/4 cup quinoa; 1/3 cup water; 3/4 medium zucchini, half-moons; 3/4 red bell pepper, sliced; 2 tsp extra virgin olive oil; 3/4 tsp ground cumin; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

420 calories

Protein: 39g; 37% of calories
Carbs: 34g; 32% of calories
Fat: 14g; 31% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the zucchini and red bell pepper with half the olive oil and a pinch of salt. Roast for 20 minutes until tender and browned at the edges.
While the vegetables roast, combine the quinoa, water, and a pinch of salt in a small saucepan. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from the heat and let rest for 5 minutes.
Rub the chicken breast with the remaining olive oil, cumin, black pepper, and the remaining salt.
Heat a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes, flip, and cook for 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
Fluff the quinoa with a fork and stir in the roasted vegetables. Slice the chicken into strips. Place the quinoa mixture in a bowl and top with the sliced chicken.

Nutrition

Ingredients

Instructions

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

More lunch recipes