Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large red bell pepper (150g), sliced
  • 1 medium zucchini (200g), sliced into half-moons
  • 1 cup cherry tomatoes (150g)
  • 1 small red onion (100g), wedged
  • 3 cloves garlic, minced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 cups cooked quinoa, warm
  • 0.25 cup feta cheese crumbles
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C). Prepare a large rimmed baking sheet by lightly greasing it with olive oil or lining it with parchment paper.
  2. In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, sea salt, and black pepper.
  3. Add the diced chicken, sliced bell pepper, zucchini, cherry tomatoes, and red onion wedges to the bowl. Toss thoroughly until the marinade evenly coats all ingredients.
  4. Spread the chicken and vegetable mixture onto the prepared baking sheet in a single, even layer, ensuring the pan is not overcrowded.
  5. Roast for 18–20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slightly charred edges.
  6. Divide the 2 cups of warm cooked quinoa into four serving bowls.
  7. Top the quinoa with the roasted chicken and vegetables. Garnish with feta cheese crumbles and fresh chopped parsley before serving.