Lemon-Herb Chicken & Quinoa Bowls with Roasted Veggies
Juicy lemon-oregano chicken over fluffy quinoa with roasted zucchini, peppers and red onion, finished with a spoon of hummus. Naturally gluten-free and dairy-free.
Ingredients
- 1 1/4 lb Boneless skinless chicken breast, cubed
- 1 cup Quinoa, rinsed
- 2 Zucchini, chunked
- 1 Red bell pepper, chunked
- 1 Red onion, cut in wedges
- 1 cup Cherry tomatoes
- 2 tbsp Extra-virgin olive oil
- 1 Lemon
- 3 cloves Garlic, minced
- 2 tsp Dried oregano
- 1/4 cup Hummus
Directions
- Heat oven to 425°F. Cook quinoa in 2 cups water, covered, 15 minutes; fluff.
- Toss chicken and vegetables with oil, garlic, oregano, lemon zest, salt and pepper on a large sheet pan.
- Roast 18 to 20 minutes until the chicken is cooked through and the vegetables are browned.
- Squeeze lemon over everything and divide over the quinoa with a spoon of hummus. To pack: cool, divide into 4 microwave-safe containers and refrigerate up to 4 days. At work, microwave covered 2 to 3 minutes, stirring halfway, until steaming hot.
Calorie breakdown
Chicken 170 · quinoa 156 · olive oil 60 · hummus 33 · zucchini 17 · onion 11 · pepper 10 · tomatoes 8 · lemon + garlic 5
💡 Lighter tip: Pack the hummus in a small separate cup and add it after reheating.
Helpful for this recipe
Glass meal prep containersShop on Amazon →Heavy-duty sheet pansShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →