Ingredients:

  • 1 lb chicken breast, cut into bite-sized chunks
  • 1/3 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1 cup broccoli florets, small
  • 1/2 cup carrots, sliced into coins
  • 1/2 cup red bell pepper, diced
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup low-sodium chicken broth

Instructions:

  1. In a glass bowl, whisk together the Greek yogurt, lemon juice, 1 tablespoon of olive oil, garlic powder, smoked paprika, and salt.
  2. Add the chicken chunks to the marinade and toss until every piece is thickly coated.
  3. Cover and refrigerate the chicken for at least 30 minutes to tenderize.
  4. Heat a small amount of oil in a saucepan over medium heat; stir the rinsed quinoa for 1 minute until fragrant.
  5. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  6. Remove quinoa from heat and fluff with a fork.
  7. Toss broccoli, carrots, and red bell pepper with 1 tablespoon of olive oil, salt, and pepper; roast on a sheet pan or sauté until tender and charred.
  8. Heat a grill pan or outdoor grill to high heat; sear the marinated chicken chunks until golden brown and cooked through.
  9. Divide the quinoa between two bowls and top with the grilled chicken and roasted vegetables.