Ingredients
Scale
- 1 lb (450 g) chicken breast, diced
- 1 cup (200 g) quinoa, rinsed
- 2 cups (500 ml) vegetable broth
- 1 cup (150 g) broccoli florets
- 1 bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine chicken, olive oil, garlic powder, salt, and pepper. Spread on a baking sheet.
- Roast in the oven for 15-20 minutes until chicken is cooked through.
- While the chicken is roasting, bring vegetable broth to a boil in a saucepan and add quinoa. Reduce heat, cover, and simmer for 15 minutes.
- In the last 5 minutes of cooking quinoa, add broccoli and bell pepper.
- Once everything is cooked, mix the chicken with the quinoa and vegetables.
- Top with fresh parsley before serving or storing in meal prep containers.
Notes
- You can substitute chicken with turkey or tofu for a vegetarian option.
- This recipe can be stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: high protein, meal prep, healthy recipes