Quinoa & Roasted Vegetable Bowl with Grilled Chicken
A hearty quinoa bowl topped with organic roasted seasonal vegetables and grilled chicken. Rich in protein and fiber, this meal is diabetes-friendly and packed with essential vitamins and minerals.
Quinoa & Roasted Vegetable Bowl with Grilled Chicken is a lunch recipe ready in about 45 minutes. Each serving has approximately 479 kcal, 36g protein, 48g carbs, 16g fat.
Preheat the oven to 400°F (200°C).
Rinse quinoa under cold water and cook according to package instructions.
Chop zucchini and bell pepper into bite-sized pieces, toss with olive oil, salt, and pepper, and roast in the oven for 20 minutes.
Grill chicken breast until fully cooked, about 6-7 minutes per side.
In a bowl, combine cooked quinoa, roasted vegetables, and fresh spinach.
Slice grilled chicken and place on top of the quinoa and vegetables.
Drizzle with lemon juice and sprinkle with feta cheese before serving.