Ingredients:

  • 2 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 1 tbsp fresh lemon juice
  • 1 lb broccoli florets
  • 2 large carrots, sliced into coins
  • 1 red bell pepper, chopped
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1 cup dry quinoa, rinsed
  • 2 cups low-sodium chicken broth
  • 1/2 tsp salt

Instructions:

  1. Preheat oven to 400°F (200°C). On a sheet pan, toss broccoli, carrots, and bell peppers with olive oil and garlic powder, spreading them in a single layer.
  2. In a medium pot, combine quinoa, chicken broth, and salt; bring to a boil, then cover and simmer on low for 15 minutes until liquid is absorbed.
  3. Pat chicken strips completely dry with paper towels. In a bowl, toss chicken with olive oil, minced garlic, oregano, salt, and pepper.
  4. Heat a skillet over medium-high heat. Sear chicken in batches for 3-4 minutes per side until a golden-brown crust forms and internal temperature reaches 165°F (74°C).
  5. Remove chicken from the pan, drizzle immediately with fresh lemon juice, and let rest on a plate for 5 minutes.
  6. Divide the cooked quinoa evenly among 5 airtight containers, top with roasted vegetables, and add the sliced chicken.