Mediterranean Chicken & Quinoa Bowl

Servings: 1



Preheat your oven to 180℃/Gas Mark 4.

In a bowl, mix together 1 tablespoon of Olive Oil, minced Garlic, Dried Mixed Italian Herbs, and a pinch of Sea Salt & Black Pepper to make a marinade. Coat the diced Chicken Breast in the marinade.

Add the marinated Chicken Breast, chopped Bell Pepper and halved Cherry/Grape Tomatoes (seed side up) to a sheet pan. Season the bell pepper and tomatoes with sea salt & black pepper, then put the sheet pan in the oven for 20 minutes (until the chicken is cooked through.)

Meanwhile, cook ¼ cup of Quinoa according to the packet instructions.

3 minutes towards the end of the sheet pan's cooking time, sauté the chopped Red Onion in ½ a tablespoon of Olive Oil for 3-4 minutes (until they go soft). Stir the red onion and Lemon Juice into the cooked quinoa and spoon it into a bowl. To serve, place the chicken, bell pepper, and tomatoes alongside the quinoa and season with a little more sea salt & black pepper to taste.

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