Ingredients: 

For the Chicken:

• 2 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 2 tablespoons lemon juice

• 1 teaspoon dried oregano

• 2 garlic cloves minced (Organic)

• Salt and pepper to taste, Shaker Set (50% Off), Variety pack Grinder Set

For the Quinoa:

• 1 cup quinoa, rinsed

• 2 cups water or vegetable broth (Organic)

• 1/4 teaspoon salt

For the Roasted Veggies:

• 1 red bell pepper, diced

• 1 zucchini, sliced

• 1 red onion, chopped

• 1 cup cherry tomatoes, halved

• 2 tablespoons olive oil

• 1 teaspoon dried thyme (Gluten Free), (Organic Thyme)

• 1 teaspoon dried rosemary (Organic rosemary)

• Salt and pepper to taste

For the Dressing:

• 1/4 cup olive oil

• 2 tablespoons balsamic vinegar, (Organic)

• 1 teaspoon Dijon mustard, (Organic)

• 1 garlic clove, minced

• Salt and pepper to taste

Preparation Steps:

1. Marinate the Chicken: In a bowl, combine olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.

2. Prepare the Quinoa: Rinse quinoa under cold water. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa and salt, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.

3. Prepare the Veggies: Preheat the oven to 400°F (200°C). Dice the red bell pepper, slice the zucchini, chop the red onion, and halve the cherry tomatoes.

Cooking/Baking Instructions:

1. Roast the Veggies: On a baking sheet, toss the diced bell pepper, sliced zucchini, chopped red onion, and halved cherry tomatoes with olive oil, dried thyme, dried rosemary, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, until tender and slightly caramelized.

2. Grill the Chicken: Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-7 minutes per side, until fully cooked. Let rest for 5 minutes, then slice.

3. Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.

Serving Suggestions:

1. Assemble the Bowl: In each serving bowl, add a portion of cooked quinoa, top with roasted veggies, and sliced grilled chicken.

2. Drizzle the Dressing: Drizzle the balsamic dressing over the top and toss gently to combine.

Additional Tips:

• For added flavor, sprinkle crumbled feta cheese or chopped fresh herbs like parsley or basil over the bowl.

• To make it vegan, substitute the grilled chicken with grilled tofu or chickpeas.

• You can also add a squeeze of fresh lemon juice for an extra zesty flavor.

Wrap-Up: Grilled Chicken and Quinoa Bowl with Roasted Veggies is a delicious and nutritious meal that's perfect for any occasion. Its combination of protein, whole grains, and fresh vegetables makes it a balanced and satisfying dish. 

Fun Fact: Quinoa is not a true grain but a seed. It is considered a superfood because it contains all nine essential amino acids, making it a complete protein source.

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