Baked Chicken and Vegetable Bowl

This Baked Chicken and Vegetable Bowl is a wholesome and colorful dish packed with lean protein and fresh vegetables. It's perfect for a healthy dinner that is both satisfying and easy to prepare.

Ingredients

• Boneless, skinless chicken breasts - 300 grams
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Zucchini - 1 medium, sliced
• Bell pepper - 1 medium, diced
• Carrot - 1 medium, sliced
• Cherry tomatoes - 200 grams, halved
• Cooked quinoa - 1 cup
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and black pepper to create a marinade.
3. Add the chicken breasts to the marinade and coat evenly. Let them marinate for about 10 minutes.
4. While the chicken is marinating, prepare the vegetables: slice the zucchini, dice the bell pepper, and slice the carrot.
5. On a baking sheet lined with parchment paper, arrange the marinated chicken breasts in the center, and scatter the vegetables around them.
6. Drizzle any remaining marinade over the vegetables and chicken.
7. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 75°C/165°F) and the vegetables are tender.
8. Once cooked, remove from the oven and let rest for 5 minutes.
9. Slice the chicken and serve it over a bed of cooked quinoa, topped with fresh cherry tomatoes and chopped parsley.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 75 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from a variety of vegetables.

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