Chicken and Quinoa Bowl

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: baking sheet

2. Step 2

   Combine the quinoa and water with ¼ tsp (2 gr) salt in the saucepan. Bring to a boil over high heat, cover, reduce to low heat, and simmer until the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 180.0 gr Quinoa, 2.0 gr Salt, 480.0 ml Water

   Cookware: saucepan

3. Step 3

   Remove the quinoa from the heat, keep it covered for 5 minutes, then fluff it.

   Timer: 5 min (fixed)

   Cookware: saucepan

4. Step 4

   Coat the chicken with 1 tbsp (15 ml) olive oil, the paprika, ¼ tsp (2 gr) salt, and 1 gr ground black pepper.

   Ingredients used: 600.0 gr Chicken Breast, 1.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 4.0 gr Paprika, 2.0 gr Salt

   Cookware: cutting board

5. Step 5

   Toss the broccoli and red bell peppers with 1 tbsp (15 ml) olive oil, ¼ tsp (2 gr) salt, and 0.5 gr ground black pepper. Spread them in one layer on the baking sheet.

   Ingredients used: 300.0 gr Broccoli, 0.5 gr Ground Black Pepper, 15.0 ml Olive Oil, 2.0 piece Red Bell Pepper, 2.0 gr Salt

   Cookware: baking sheet, mixing bowl

6. Step 6

   Roast the vegetables until tender and browned at the edges, stirring once halfway through.

   Timer: 20 min (fixed)

   Cookware: baking sheet

7. Step 7

   Heat the skillet over medium heat. Cook the chicken, turning once, until browned and its thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Cookware: instant-read thermometer, skillet

8. Step 8

   Transfer the chicken to a clean cutting board, rest it, then slice it across the grain.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

9. Step 9

   Whisk 2 tbsp (30 ml) olive oil with the lemon juice, garlic, ¼ tsp (2 gr) salt, and 0.5 gr ground black pepper to make the dressing.

   Ingredients used: 8.0 gr Garlic, 0.5 gr Ground Black Pepper, 45.0 ml Lemon Juice, 30.0 ml Olive Oil, 2.0 gr Salt

   Cookware: small bowl, whisk

10. Step 10

    Divide the quinoa among four bowls. Add the roasted vegetables, sliced chicken, cherry tomatoes, and parsley, then drizzle with the dressing.

    Ingredients used: 240.0 gr Cherry Tomato, 15.0 gr Parsley