Roasted Chicken & Veggie Quinoa Bowl with Tahini Dressing
Looking for a healthy, balanced meal? This bowl is packed with lean protein, whole grains, and roasted vegetables for a delicious and nourishing option.
Ingredients
2 boneless, skinless chicken breasts (chopped)
1 bell pepper (chopped)
1 cup cherry tomatoes
1 broccoli head (florets)
2 tbsp olive oil
1 tsp paprika, salt and pepper
1 cup dry quinoa (cooked according to package directions)
Tahini Dressing
1/4 cup tahini
3–4 tbsp lemon juice
1 garlic clove (minced)
2–4 tbsp warm water
Directions
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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
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Toss chicken and vegetables with olive oil, paprika, salt, and pepper. Spread on the baking sheet and roast for 22–25 minutes, until the chicken is cooked through.
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Cook quinoa according to package directions while the chicken and vegetables are roasting.
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Whisk tahini, lemon juice, garlic, and warm water until smooth and pourable.
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Divide quinoa into bowls, top with roasted chicken and vegetables, and drizzle with tahini dressing.
Perfect for meal prep, lunches, or a quick healthy dinner.