Roasted Vegetable and Chicken Quinoa Bowl

Ingredients

• Broccolini

  Safeway

  100g

• Squash

  Winter, butternut, raw

  1 cup, cubes or 140g

• Carrots

  Raw

  ½ cup chopped or 64g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Garlic powder

  Spices

  ¾ tsp or 2g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Spices Ground Black Pepper

  Compliments

  100g

• Quinoa

  Uncooked

  1 cup or 170g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  500g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Oregano

  Spices, dried

  ⁹⁄₁₆ tsp, ground or 1g

• Salt

  Table

  1 dash or 0.4g

• Ranch Seasoning

  Kernel Season's

  1 serving or 0.8g

• Lemon juice

  Raw

  2 tbsp or 30g

• Vegetable Stock Cubes

  Tesco

  1 Cube or 10g

Directions

1. For the vegetable and chicken quinoa bowls: Preheat the oven to 400 degrees F. In a large bowl, toss together the broccoli, squash, carrots and zucchini along with the garlic powder, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour the vegetables onto a large baking sheet, making sure they're in an even layer. Bake until the vegetables are softened and have a nice brown color to them, about 30 minutes.
2. Meanwhile, bring the chicken stock to a boil and add the quinoa. Cook, following the instructions on the quinoa package.
3. Sprinkle the chicken with additional salt and pepper. In a small skillet, brown the chicken in the remaining 2 teaspoons olive oil until cooked through. Set aside.
4. For the Greek vinaigrette: Add the olive oil, vinegar, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small mason jar. Tightly close the lid, and shake!
5. To assemble the bowls: Evenly distribute the quinoa into 2 bowls, then evenly distribute the vegetables and chicken into each bowl. Drizzle the dressing on top.
6. Recipe by: Food Network (source: https://www.foodnetwork.com/recipes/roasted-vegetable-and-chicken-quinoa-bowls-for-two-3414526)