High-Protein Chicken and Roasted Veggie Bowl with Garlic Yogurt

Name: High-Protein Chicken and Roasted Veggie Bowl with Garlic Yogurt
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 500g boneless chicken breasts; 300g broccoli florets; 250g bell peppers, chopped; 200g zucchini, cubed; 150g cherry tomatoes; 3 tablespoons olive oil; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon paprika; 200g Greek yogurt; 3 cloves garlic, minced; 1 tablespoon lemon juice; 1 tablespoon fresh parsley, chopped; 200g quinoa

Juicy spiced chicken thighs and caramelized spring vegetables are piled over fluffy grains and finished with a tangy garlic yogurt sauce for a bowl that is nourishing, filling, and deeply satisfying.

35 min2 servingsEasy

You'll needOvenPanMixing bowl

Ingredients

500gboneless chicken breasts
300gbroccoli florets
250gbell peppers, chopped
200gzucchini, cubed
150gcherry tomatoes
3 tablespoonsolive oil
2 teaspoonssalt
1 teaspoonblack pepper
1 teaspoonpaprika
200gGreek yogurt
3 clovesgarlic, minced
1 tablespoonlemon juice
1 tablespoonfresh parsley, chopped
200gquinoa

How to make it

Step 1—

Cook quinoa according to package instructions, approximately 15 minutes. Drain and set aside.

Step 2—

Season chicken breasts with salt, pepper, and paprika on both sides.

Step 3—

Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Set aside and slice.

Step 4—

On a large baking sheet, toss broccoli, bell peppers, zucchini, and cherry tomatoes with remaining 1.5 tablespoons olive oil, salt, and pepper.

Step 5—

Roast vegetables at 200°C for 18-20 minutes until tender and lightly charred.

Step 6—

In a small bowl, combine Greek yogurt, minced garlic, lemon juice, and parsley to make garlic yogurt sauce.

Step 7—

Divide quinoa among serving bowls. Top with sliced chicken and roasted vegetables.

Step 8—

Drizzle each bowl with garlic yogurt sauce and serve immediately.

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