Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 2 cups broccoli florets
  • 1 large red bell pepper, chopped
  • 2 medium carrots, sliced into coins
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove garlic, grated
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • 1 pinch salt
  • 1 cup uncooked quinoa
  • 2 cups water or chicken broth

Instructions:

  1. Preheat the oven to 400°F (200°C). Rinse the quinoa under cold water, combine it with water or broth in a pot, bring to a boil, then cover and simmer on low for 15 minutes.
  2. In a medium mixing bowl, toss the cubed chicken, broccoli, chopped red bell pepper, and sliced carrots with olive oil, minced garlic, oregano, thyme, salt, pepper, and lemon juice until evenly coated.
  3. Spread the chicken and vegetable mixture in a single layer on a parchment-lined baking sheet. Roast for 18–22 minutes, ensuring the chicken reaches an internal temperature of 165°F (74°C).
  4. While the tray is roasting, combine the Greek yogurt, lemon juice, grated garlic, parsley, dill, and salt in a small bowl and whisk until smooth.
  5. Divide the cooked quinoa evenly among four containers. Top each with the roasted chicken and vegetables and drizzle with the yogurt sauce.