High-Protein Roasted Chicken Quinoa Bowl
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut into bite-sized cubes
- 1 cup uncooked quinoa (rinsed)
- 2 cups water or low-sodium chicken broth
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 zucchini, sliced into half-moons
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 avocado, sliced (for topping)
- Optional: 1/4 cup crumbled feta cheese
Instructions
- Step 1: Preheat and Prepare. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with non-stick spray to prevent the chicken and vegetables from sticking.
- Step 2: Season the Chicken and Vegetables. In a large mixing bowl, toss the cubed chicken, broccoli, bell pepper, and zucchini with 2 tablespoons of olive oil, minced garlic, smoked paprika, oregano, salt, and pepper. Ensure everything is evenly coated with the spices.
- Step 3: Roast to Perfection. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred at the edges.
- Step 4: Cook the Quinoa. While the chicken is roasting, combine the rinsed quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Once the water is absorbed, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Step 5: Assemble the Bowls. Divide the cooked quinoa among four bowls. Top each bowl with a generous portion of the roasted chicken and vegetables. Whisk the remaining olive oil and lemon juice together to drizzle over the top. Garnish with fresh avocado slices and feta cheese if desired.