Chicken, Quinoa & Roasted Veggie Bowls
A balanced lunch that combines lean protein, fibre-rich carbs, and healthy fats.
Why it works: Quinoa (whole grain + protein) plus chicken prevents carb overload. Roasted veggies add fibre and micronutrients.
Ingredients (4 servings) :
2 chicken breasts, grilled and sliced
1 cup dry quinoa (cooked)
2 cups broccoli florets
2 cups zucchini, sliced
1 tbsp olive oil
2 tbsp feta cheese
Optional dressing: olive oil + lemon juice
Directions :
Preheat oven to 400°F. Toss broccoli and zucchini with olive oil, salt, and pepper. Roast 20 min.
Cook quinoa according to package directions.
Slice chicken. Assemble bowls with quinoa, chicken, veggies, feta, and drizzle f dressing.
Tip: Portion into containers for grab-and-go meals. Use as a template—swap chicken for salmon, or quinoa for farro.