Lemon Chicken Quinoa Bowls

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, trimmed (680 g)
• 1 cup dry quinoa, thoroughly rinsed (170 g)
• 2 medium zucchini, cut into half-moons (400 g)
• 2 red bell peppers, cut into wide strips (300 g)
• 2 cups cherry tomatoes, whole or halved (300 g)
• 2 tablespoons olive oil (27 g)
• 1 tablespoon finely grated lemon zest (6 g)
• 3 tablespoons fresh lemon juice (45 g)
• 1 teaspoon garlic powder (3 g)
• 3/4 teaspoon kosher salt (4 g)
• 1/2 cup chopped fresh parsley (30 g)

Instructions

1. Heat the oven. Heat oven to 425°F. Line two rimmed sheet pans with parchment and position racks in the upper and lower thirds. Bring 2 cups water to a boil in a covered saucepan for the quinoa.
2. Season chicken. Pat chicken dry and place it on one pan. Rub with 1 tablespoon olive oil, lemon zest, garlic powder, and 1/2 teaspoon salt. Turn the pieces so both sides receive seasoning.
3. Arrange vegetables. Place zucchini, peppers, and tomatoes on the second pan. Add the remaining olive oil and salt, then toss. Spread vegetables into one layer with room around the pieces for browning.
4. Simmer quinoa. Add rinsed quinoa to boiling water. Cover, reduce heat to low, and simmer until water absorbs and grains are tender, about 15 minutes. Remove from heat and rest, covered, for 5 minutes.
5. Roast and rest. Roast chicken and vegetables for 18 to 22 minutes, rotating pans halfway through. Cook chicken until the center reaches 165°F. Rest chicken on a board for 5 minutes before slicing.
6. Build bowls. Fluff quinoa and stir in half the lemon juice and parsley. Slice chicken. Divide quinoa, vegetables, and chicken among four bowls. Finish with remaining lemon juice and parsley before serving.

Notes

• Choose a gluten-free labeled quinoa and check any broth, spice blends, or yogurt additions individually when keeping the full meal gluten-free.
• Chicken breast thickness affects roasting time. Begin checking the center at 18 minutes, then continue cooking until it reaches 165°F.
• For cleaner meal-prep portions, cool the components separately before packing. Add parsley, lemon juice, and any salad greens immediately before eating.

Nutrition Facts