👩🍳 Instructions
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1
Preheat oven to 400°F (200°C). In a medium bowl, combine chicken with 3 tbsp olive oil, 2 tbsp lemon juice, oregano, parsley, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Toss to coat and let marinate for 15-30 minutes.
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2
Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa, broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
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3
On a large baking sheet, toss broccoli and bell pepper with 1 tbsp olive oil, salt, and pepper. Spread in a single layer. Roast for 15-20 minutes, or until tender-crisp.
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4
While veggies roast, heat a large skillet over medium-high heat. Add marinated chicken in batches if necessary, cooking 3-4 minutes per side until golden brown and cooked through (165°F/74°C internal temp).
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5
For the dressing, whisk together tahini, 2 tbsp lemon juice, 1 tbsp olive oil, minced garlic, salt, and pepper. Gradually add warm water, whisking until creamy and drizzly.
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6
Assemble bowls: Divide quinoa among 4 bowls. Top with chicken, roasted veggies, fresh spinach, and cherry tomatoes. Drizzle generously with lemon-tahini dressing and serve warm.
💡 Notes
For meal prep, store cooked chicken, quinoa, and roasted vegetables separately. Prepare dressing and store in a jar. Assemble just before eating. Leftovers keep well in the fridge for up to 3 days. Feel free to add a pinch of turmeric to the quinoa while cooking for an added anti-inflammatory boost and vibrant color.
🥗 Nutrition (per serving)
Calories
480 kcal
Protein
42g
Total Fat
21g
Saturated Fat
3g
Carbs
35g
Fiber
8g
Sugar
4g
Sodium
550mg
Cholesterol
95mg
