Ingredients:

  • 1 medium red bell pepper, seeded and chopped
  • 1 medium zucchini, chopped
  • 1 cup broccoli florets
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, oregano, salt, and pepper. Spread on a baking sheet in a single layer.
  2. Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
  3. Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until the water is absorbed. Fluff with a fork.
  4. Season chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
  5. Grill or pan-fry chicken breasts over medium heat for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then slice.
  6. In a small bowl, whisk together olive oil, lemon juice, parsley, chives, Dijon mustard, salt, and pepper.
  7. Divide quinoa between two bowls. Top with roasted vegetables and sliced chicken. Drizzle with lemon-herb vinaigrette. Serve immediately.