A colorful bowl that actually keeps you full. Tender chicken, fluffy quinoa, roasted vegetables, and a tangy yogurt sauce — perfect for lunch or meal prep.
Ingredients (serves 4)
- 1.5 lb boneless chicken breast
- 1 cup dry quinoa
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes
- 1 cup plain Greek yogurt
- 1 garlic clove, minced
- Juice of 1/2 lemon
- Olive oil, cumin, paprika, salt, pepper
- Fresh cilantro or parsley
Instructions
- Cook quinoa per package directions; fluff and set aside.
- Toss chicken with oil, cumin, paprika, salt, and pepper. Bake at 400°F (200°C) for 18–22 minutes until 165°F. Rest, then slice.
- Roast broccoli and pepper on a sheet pan with oil and salt for 15–18 minutes.
- Mix yogurt, garlic, lemon, salt, and a pinch of cumin for the sauce.
- Divide quinoa into bowls; top with chicken, veggies, tomatoes, sauce, and herbs.
Meal prep tip
Store components separately up to 4 days; add sauce when serving.