Description
Make delicious and healthy Roasted Chicken & Warm Quinoa Veggie Bowls. Perfect for meal prep!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup quinoa
- 2 cups vegetable broth
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup broccoli florets
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: avocado, feta cheese, lemon wedges
Instructions
- Preheat oven to 400°F (200°C).
- Toss chicken with 1 tablespoon olive oil, salt, and pepper.
- Roast chicken for 25-30 minutes, or until cooked through. Let rest, then dice.
- Rinse quinoa. Combine with vegetable broth in a pot. Bring to a boil, then simmer for 15 minutes, or until cooked.
- Toss bell peppers, broccoli, and red onion with remaining olive oil, salt, and pepper.
- Roast vegetables for 20 minutes, or until tender.
- Assemble bowls: quinoa, roasted vegetables, chicken. Add toppings as desired.
Notes
- You can substitute vegetables based on your preferences.
- Cook chicken to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American