High-Protein Chicken and Roasted Veggie Bowl with Yogurt Dressing
A vibrant and filling bowl packed with seasoned grilled chicken, roasted seasonal vegetables, hearty grains, and a tangy probiotic yogurt dressing.
Ingredients
- 400gboneless, skinless chicken breasts
- 200gbroccoli florets
- 200gbell peppers, cubed
- 150gcherry tomatoes
- 150gzucchini, cubed
- 200gquinoa
- 2 tablespoonsolive oil
- 1 teaspoongarlic powder
- 1 teaspoonpaprika
- salt and pepperto taste
- 200gGreek yogurt
- 2 tablespoonsfresh lemon juice
- 1 clovegarlic, minced
- 2 tablespoonsfresh herbs (dill or parsley)
How to make it
Preheat oven to 200°C (400°F). Cook quinoa according to package directions, approximately 15 minutes.
Season chicken breasts with garlic powder, paprika, salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden, then transfer to a baking tray.
On a separate baking tray, toss broccoli, bell peppers, cherry tomatoes, and zucchini with 1 tablespoon olive oil, salt and pepper.
Place chicken and vegetable tray in oven. Roast for 15-18 minutes until chicken reaches 74°C internal temperature and vegetables are tender.
While cooking, prepare yogurt dressing by whisking Greek yogurt with lemon juice, minced garlic, fresh herbs, salt and pepper.
Divide cooked quinoa between two bowls. Top with roasted vegetables and sliced chicken breast.
Drizzle yogurt dressing over bowls and serve immediately.
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Tools that make this recipe easier
Roasting Tin Set
Heavy duty roasting tins that go from oven to table. Essential for any roasted meal.
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