Chicken breasts with quinoa and roasted vegetables

Tip: tap a step to mark it as done.

1. Marinate the chicken

   Cut the chicken breasts into cubes about 3 cm across. In a bowl, combine 2 tbsp oil, the lemon juice, crushed garlic, paprika, oregano, salt, and pepper. Add the chicken, toss to coat, and let marinate for 15 minutes.

2. Roast the vegetables

   Preheat the oven to 200 °C (400 °F). Cut the zucchini and bell peppers into pieces the same size as the chicken, and cut the onion into wedges. On a parchment-lined sheet pan, toss the vegetables with 1 tbsp oil and the salt. Roast for 10 minutes.

3. Add the chicken

   Push the vegetables toward the edges of the pan. Spread the chicken and its marinade in the center and roast for another 18–20 minutes. The chicken is done when its internal temperature reaches 74 °C (165 °F), or when it is white all the way through when cut and its juices run clear.

4. Cook the quinoa

   While the chicken roasts, rinse the quinoa in a strainer under cold water to remove its bitterness. Place it in a saucepan, add the water and salt, and bring to a boil. Cover and cook over low heat for 15 minutes. Remove from the heat, let stand covered for 5 minutes, then fluff with a fork.

5. Divide into containers

   Divide the quinoa, vegetables, and chicken among four containers. Let cool uncovered, then cover and refrigerate within two hours. Store in the refrigerator for 3–4 days.

6. Reheat

   Before eating, reheat a portion in the microwave or in a skillet until hot throughout.

Tip: Always rinse quinoa before cooking so the bitter coating on the grains does not end up in the dish. For more variety during the week, season half the chicken with curry powder instead of oregano.

This recipe was translated from the Slovak original: Kuracie prsia s quinoou a pečenou zeleninou – meal prep