Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 cup dry quinoa or brown rice
  • 2 cups water or low-sodium chicken broth
  • 1/2 tsp salt
  • 2 cups broccoli florets
  • 1 large red bell pepper, sliced
  • 1 cup carrots, sliced into coins
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced

Instructions:

  1. Rinse the quinoa or rice in a fine-mesh strainer and preheat the oven to 400°F (200°C). Chop the vegetables and chicken into separate bowls.
  2. Toss cubed chicken with 1 tbsp olive oil, salt, black pepper, and garlic powder. Toss vegetables with 2 tbsp olive oil and paprika.
  3. Spread chicken and vegetables on a large sheet pan, ensuring they are not crowded. Roast for 15–20 minutes until chicken is opaque and broccoli is charred.
  4. While roasting, simmer grains in water or broth with salt on the stove until liquid is fully absorbed.
  5. Allow chicken to rest for 5 minutes before plating to retain juices.
  6. Divide grains equally among four airtight containers. Top with roasted vegetables and chicken.
  7. Whisk together extra virgin olive oil, lemon juice, Dijon mustard, and minced garlic. Divide dressing into four separate small containers.