Greek Chicken & Farro Bowl
MediterraneanVegetarianGluten freeDinnerLunch30 minHigh proteinVegetarianGluten freeHigh protein
40 min4 servings
Why this meal
High proteinVegetarianGluten-free
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 large bell pepper
- 1 medium zucchini
- 0.5 medium red onion
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon fresh thyme
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 4 lemon wedges
Instructions
- 1.Preheat the oven to 425°F (220°C).
- 2.Rinse quinoa under cold water and drain.
- 3.In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork.
- 4.While quinoa cooks, chop bell peppers, zucchini, and red onion into bite-sized pieces.
- 5.Toss the chopped vegetables in olive oil, salt, pepper, and half the chopped fresh herbs (parsley and thyme). Spread them evenly on a baking sheet.
- 6.Roast the vegetables in the oven for 20 minutes, stirring halfway through, until tender and slightly caramelized.
- 7.In a small bowl, whisk together lemon juice, zest, remaining olive oil, salt, pepper, and remaining fresh herbs to make the lemon herb dressing.
- 8.To assemble, divide cooked quinoa among bowls, top with roasted vegetables, and drizzle with lemon herb dressing. Garnish with additional lemon wedges and fresh herbs if desired.
Recipe by
Mina Rahal