Mediterranean chicken bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200°C (400°F).

Step 2

In a small pot, combine ½ cup Quinoa/Rice with 1 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and let simmer (15 mins for quinoa, 20 for rice).

Step 3

2. The One-Pan Prep (5-15 mins) Get a large baking sheet (put foil/parchment paper down for easy cleanup). Chop: Cut the Chicken, Peppers, Zucchini, and Onion into bite-sized cubes (roughly same size). Season: Pile everything onto the baking sheet. Drizzle with olive oil, generous salt/pepper, 1 tbsp oregano, and the juice of half the lemon. Toss: Use your hands to mix it all up on the tray, then spread it out in a single layer so nothing is overlapping.

Step 4

3. Roast (15-30 mins) Put the tray in the oven for 15-18 minutes. While it cooks: Relax, or wash up the cutting board. Once the chicken is golden and veggies are soft, remove from oven.

Step 5

4. Assemble & Eat Fluff the cooked quinoa/rice with a fork. Layer the Bowl: Base of grains \rightarrow Scoop of Roasted Chicken/Veggies \rightarrow Handful of fresh spinach. Top: Crumble the Feta cheese over the hot food (it gets creamy) and squeeze the remaining lemon half over everything.