Greek Chicken & Farro Bowl

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. 1.Preheat the oven to 425°F (220°C).
2. 2.Rinse quinoa under cold water and drain.
3. 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. 4.While quinoa cooks, chop bell peppers, zucchini, and red onion into bite-sized pieces.
5. 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. 6.Roast the vegetables in the oven for 20 minutes, stirring halfway through, until tender and slightly caramelized.
7. 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. 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.