Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cubed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • ½ tsp sea salt
  • ½ tsp cracked black pepper
  • 2 cups cooked quinoa or farro
  • 3 cups broccoli florets
  • 2 medium carrots, sliced into rounds
  • 1 red bell pepper, chopped
  • 2 cups baby spinach or shredded kale
  • 1 tbsp olive oil
  • ¼ cup runny tahini
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp warm water
  • ¼ tsp garlic powder

Instructions:

  1. Dice the chicken into uniform 1-inch pieces to ensure even cooking.
  2. In a bowl, toss the chicken with olive oil, lemon juice, minced garlic, salt, and pepper. Let this sit at room temperature while you prep the vegetables.
  3. Chop the broccoli, carrots, and bell peppers.
  4. Preheat your oven to 400°F (200°C).
  5. Spread the vegetables on one side of a large sheet pan and the marinated chicken on the other. Drizzle the vegetables with 1 tbsp of olive oil.
  6. Roast for 18–22 minutes until the chicken is opaque throughout and the vegetables have charred.