Spiced Chicken and Quinoa Bowl
A vibrant dish combining tender spiced chicken, fluffy quinoa, and a medley of roasted vegetables, perfect for a hearty lunch or dinner. This Mediterranean-inspired chicken recipe (vegetarian, gluten-free), ready in about 60 minutes, pairs chicken breast, quinoa, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs chicken breast
- 1 cup quinoa
- 2 large bell peppers
- 1 large zucchini
- 3 tbsp olive oil
- 4 cloves garlic
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss bell peppers and zucchini with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast for 25-30 minutes until tender and charred.
- Step 2: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken breasts, season with paprika, cumin, remaining salt, and pepper. Cook for 5-7 minutes per side until golden and cooked through. Let rest, then slice into strips.
- Step 3: Cook quinoa in a pot of boiling salted water for 15 minutes, then drain. In a bowl, mix quinoa, roasted vegetables, and chicken. Drizzle with remaining 1 tbsp olive oil and garnish with chopped garlic.
