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Chicken, Quinoa and Roasted Veg Bowl
A colourful lunch bowl that's built for meal prep. High protein, plenty of veg and a zingy lemon-tahini dressing.
Meg's tip: Double the batch and portion into tubs: it keeps for three days in the fridge.
Contains: Sesame. Nutrition figures are estimates; always check labels for allergens.
Recipe
Serves 2 · Prep 15 min · Cook 30 min
Ingredients
- 2 chicken breasts (about 300g)
- 120g quinoa
- 1 courgette, chopped
- 1 red pepper, chopped
- 1 red onion, cut into wedges
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp tahini
- Juice of ½ lemon
- Handful of spinach
Method
- Heat the oven to 200°C (180°C fan).
- Toss the veg with half the oil and a pinch of salt, then spread on a tray.
- Rub the chicken with the rest of the oil, the paprika and seasoning and add to the tray.
- Roast for 25 to 30 minutes until the chicken is cooked through.
- Meanwhile, cook the quinoa in boiling water for 12 to 15 minutes and drain.
- Whisk the tahini, lemon and 2 tbsp water into a dressing.
- Slice the chicken and build bowls with spinach, quinoa, veg and dressing.
Per serving (approx.): 540 kcal, 45g protein, 50g carbs, 17g fat