Mediterranean Quinoa Bowl with Zaatar Chicken and Roasted Vegetables

This vibrant Mediterranean Quinoa Bowl combines tender zaatar-spiced chicken with a colorful mix of roasted vegetables and fluffy quinoa. The bright flavors of lemon, garlic, and fresh herbs offer a delightful contrast, making it a fulfilling and nutritious lunch option. It’s gluten-free, high-protein, and rich in fiber, ensuring you feel satisfied throughout the day.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 chicken breasts
• 2 tablespoons zaatar spice blend
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Rinse quinoa under cold water and combine with water or vegetable broth in a pot. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork.
3. While the quinoa cooks, toss the diced red bell pepper, zucchini, and red onion in a bowl with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.
4. In a separate bowl, coat the chicken breasts with the remaining olive oil, zaatar spice blend, salt, and pepper. Heat a grill pan over medium-high heat and grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear. Let rest before slicing.
5. To assemble the bowls, add a base of quinoa, top with roasted vegetables, sliced zaatar chicken, and a squeeze of fresh lemon juice. Garnish with chopped parsley and serve.