Grilled Chicken and Roasted Vegetable Quinoa Bowl

About this recipe

Elevate your dinner routine with this vibrant and healthy quinoa bowl. Featuring juicy grilled chicken, perfectly roasted vegetables, and a tangy lemon dressing, this dish is both satisfying and nourishing. Ideal for a quick weeknight dinner or healthy meal prep, this bowl combines high-quality protein with fresh veggies and a delightful touch of Mediterranean flavor.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 lb boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/4 cup lemon juice
• 2 tbsp honey
• 1 tbsp Dijon mustard

Directions

1. 1

   Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.

2. 2

   Toss the bell peppers, zucchini, and red onion with 2 tablespoons of olive oil, garlic powder, paprika, salt, and black pepper.

3. 3

   Spread the vegetables on the baking sheet and roast for 20-25 minutes until tender and browned.

4. 4

   Rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed.

5. 5

   Season chicken breasts with salt and black pepper, then grill on medium-high for 6-8 minutes per side until cooked through. Let rest before slicing.

6. 6

   Whisk lemon juice, honey, Dijon mustard, and remaining olive oil into a dressing.

7. 7

   Divide quinoa into bowls, top with sliced chicken, roasted vegetables, parsley, and cilantro.

8. 8

   Drizzle lemon dressing over the bowls and serve.