Ingredients
- 2 boneless skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth or water
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 1 small red onion, wedges
- 2 tbsp olive oil
- 1 orange (zest + juice)
- 1 lemon (zest + juice)
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt & pepper to taste
- Fresh parsley for garnish
Optional Ingredients
- swap chicken for tofu or shrimp
Instructions
- Preheat oven to 425°F (220°C).
- Toss zucchini, bell pepper, and onion with 1 tbsp olive oil, salt, and pepper.
- Spread on baking sheet and roast 18–22 minutes until lightly charred.
- Meanwhile, cook quinoa in broth: bring to boil, cover, simmer 15 minutes, fluff with fork.
- Whisk citrus juices, zest, garlic, oregano, thyme, salt, pepper, and remaining olive oil.
- Pound chicken slightly for even thickness.
- Sear in skillet 4–5 min per side, then reduce heat and cook through.
- Slice chicken and toss lightly in citrus dressing.
- Build bowls: quinoa base, veggies, sliced chicken, drizzle remaining dressing.
- Finish with parsley.