Greek Chicken, Veggie, and Quinoa Bowls

Makes 4 Servings

Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
  • 1 red bell pepper, cut into chunks
  • 1 yellow or orange bell pepper, cut into chunks
  • 1 zucchini, cut into 1/2-inch-thick half-moons
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/3 cups cooked quinoa
  • Optional Toppings: homemade or store-bought tzatziki sauce, crumbled feta cheese

Instructions

  1. Preheat oven to 400 degrees F. Combine chicken, vegetables, oil, lemon juice, garlic, oregano, salt, and pepper in a large bowl. Spread in a single layer on a large rimmed baking sheet (or two).
  2. Bake 20 minutes or until chicken is done.
  3. Scoop 1/3 cup quinoa into each of four bowls or containers. Top evenly with chicken and vegetable mixture. Add tzatziki sauce or feta cheese, if using.

 

*Recipe prepared by registered dietitians from St. Vincent’s Health System

 

Nutrition [Per Serving] 320 calories: 11 g total fat; 2 g saturated fat; 30 g protein; 24 g carbohydrate; 4 g fiber; 350 mg sodium

*Nutrition information does not include optional toppings.

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