Quinoa with Roasted Chicken and Veggies
Quinoa with Roasted Chicken and Veggies
Ingredients
For the Roasted Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups broccoli florets
- 2 bell peppers, any color, cored and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 teaspoon salt
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 2 lemon wedges
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the cut chicken pieces, broccoli florets, bell pepper pieces, and red onion wedges. Drizzle with olive oil, then sprinkle with garlic powder, dried oregano, salt, and black pepper. Toss well to ensure everything is evenly coated.
⏱️ 10 min
- 3
Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
⏱️ 2 min
- 4
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender-crisp and slightly caramelized. Stir halfway through roasting for even cooking.
⏱️ 30 min•🌡️ 400
- 5
While the chicken and vegetables are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa, vegetable broth, and salt. Bring to a boil over medium-high heat.
⏱️ 5 min
- 6
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 15 min
- 7
Fluff the cooked quinoa with a fork. Divide the quinoa among serving plates, then top with the roasted chicken and vegetables.
⏱️ 3 min
- 8
Garnish with fresh chopped parsley and serve with lemon wedges, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Quinoa with Roasted Chicken and Veggies
For the Roasted Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups broccoli florets
- 2 bell peppers, any color, cored and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 teaspoon salt
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 2 lemon wedges
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the cut chicken pieces, broccoli florets, bell pepper pieces, and red onion wedges. Drizzle with olive oil, then sprinkle with garlic powder, dried oregano, salt, and black pepper. Toss well to ensure everything is evenly coated.
⏱️ 10 min - 3
Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
⏱️ 2 min - 4
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender-crisp and slightly caramelized. Stir halfway through roasting for even cooking.
⏱️ 30 min•🌡️ 400 - 5
While the chicken and vegetables are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa, vegetable broth, and salt. Bring to a boil over medium-high heat.
⏱️ 5 min - 6
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 15 min - 7
Fluff the cooked quinoa with a fork. Divide the quinoa among serving plates, then top with the roasted chicken and vegetables.
⏱️ 3 min - 8
Garnish with fresh chopped parsley and serve with lemon wedges, if desired.