Name: Paprika Roasted Vegetable Quinoa
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Healthy
Ingredients: 1 red bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 1 medium zucchini, sliced into half-moons; 1 small red onion, cut into wedges; 2 medium carrots, sliced; 2 tablespoons olive oil (for vegetables); 1½ teaspoons smoked paprika (for vegetables); ½ teaspoon salt (for vegetables); ¼ teaspoon black pepper (for vegetables); 1 cup quinoa, rinsed; 2 cups vegetable broth or water; ½ teaspoon salt (for quinoa); 2 boneless, skinless chicken breasts; 1 tablespoon olive oil (for chicken); 1 teaspoon smoked paprika (for chicken); ½ teaspoon garlic powder; ½ teaspoon salt (for chicken); ¼ teaspoon black pepper (for chicken); 4 cups mixed salad greens (arugula, spinach, romaine); 1 small cucumber, thinly sliced; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil (for salad); Salt and black pepper (to taste); 2 ripe avocados, sliced; 2 tablespoons fresh chopped parsley (optional)

Description

A delightful and healthy dish combining roasted vegetables, quinoa, and seasoned chicken, perfect for a nourishing meal.

Ingredients

Scale

1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into half-moons
1 small red onion, cut into wedges
2 medium carrots, sliced
2 tablespoons olive oil (for vegetables)
1½ teaspoons smoked paprika (for vegetables)
½ teaspoon salt (for vegetables)
¼ teaspoon black pepper (for vegetables)
1 cup quinoa, rinsed
2 cups vegetable broth or water
½ teaspoon salt (for quinoa)
2 boneless, skinless chicken breasts
1 tablespoon olive oil (for chicken)
1 teaspoon smoked paprika (for chicken)
½ teaspoon garlic powder
½ teaspoon salt (for chicken)
¼ teaspoon black pepper (for chicken)
4 cups mixed salad greens (arugula, spinach, romaine)
1 small cucumber, thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon olive oil (for salad)
Salt and black pepper (to taste)
2 ripe avocados, sliced
2 tablespoons fresh chopped parsley (optional)

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Instructions

Preheat oven to 425°F. Line a large baking sheet with parchment paper.
In a large bowl, toss bell peppers, zucchini, red onion, and carrots with olive oil, smoked paprika, salt, and black pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
Combine quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
Pat chicken breasts dry with paper towels. Rub with olive oil, smoked paprika, garlic powder, salt, and black pepper on both sides.
Heat a skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Rest for 5 minutes, then slice.
In a salad bowl, toss mixed greens and cucumber slices with fresh lemon juice, olive oil, salt, and black pepper.
Divide cooked quinoa among four bowls as the base. Top with roasted vegetables, sliced chicken, lemon salad, and fresh avocado slices. Garnish with fresh parsley if desired.

Notes

Use any combination of vegetables you prefer.
For a vegan option, omit the chicken and consider adding beans for protein.
Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting and Sautéing
Cuisine: Healthy

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 8g
Protein: 25g
Cholesterol: 70mg