Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp fresh rosemary (chopped)
- 1 tsp garlic (minced)
- 1/2 tsp salt
- 1 red bell pepper (sliced)
- 1 cup quinoa (uncooked)
- 2 cups water or low-sodium broth
- 1 zucchini (sliced)
- 2 Cups mixed greens
- 1/4 cup feta cheese (crumbled)
- 1/4 cup lemon juice
- Salt & pepper to taste
Why It's a Better Bite
- High in protein
- Packed with vegetables
- Fresh ingredients
- Great for lunch or dinner
Instructions
1
Marinate the chicken
In a bowl, combine olive oil, garlic, rosemary, salt and pepper. Coat the chicken and let it marinate for 15 minutes (or up to 2 hours).
2
Cook the chicken
Grill or pan-sear over medium heat for 6 to 7 minutes per side, until fully cooked. Let it rest, then slice.
3
Roast the vegetables
Toss zucchini and bell pepper with olive oil, salt, and pepper. Roast at 400F for 15-20 minutes, until tender.
4
Assemble the bowl
Add quinoa, mixed greens, chicken, roasted vegetables, and feta. Drizzle with lemon and season to taste.
Quick Tip
Use rotisserie chicken or precooked quinoa to save time.