Power-Packed Lunch: Speedy Chicken & Veggie Bowls with Over 30g Protein

👩‍🍳 Instructions

1. 1

   Pat chicken breasts dry; slice horizontally into thinner fillets or cube. In a bowl, combine chicken with 2 tbsp olive oil, 1 tbsp lemon juice, 2 cloves minced garlic, oregano, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat and marinate for 20 mins to 4 hours.
2. 2

   If using quinoa: Rinse 1 cup quinoa. In a saucepan, combine with 2 cups broth/water. Bring to boil, reduce heat, cover, and simmer for 15 mins. Let sit 5 mins, then fluff.
3. 3

   Preheat oven to 400°F (200°C). On a large baking sheet, toss broccoli and zucchini with 1 tbsp olive oil, garlic powder, 1/4 tsp salt, and a pinch of black pepper. Spread in a single layer and roast for 15-20 minutes, flipping halfway, until tender-crisp.
4. 4

   While veggies roast, heat a large skillet over medium-high heat. Add marinated chicken. Cook fillets 4-6 mins per side, or cubes 6-8 mins total, until cooked through (165°F/74°C). Let rest for a few minutes.
5. 5

   For dressing: Whisk tahini, 2 tbsp lemon juice, 1 minced garlic clove, salt, and pepper. Gradually add 1-3 tbsp water until desired creamy consistency is reached.
6. 6

   Assemble bowls: Layer quinoa (if using), roasted vegetables, and cooked chicken. Drizzle with lemon-tahini dressing and garnish with feta and parsley, if desired.