Roasted Chicken, Veggies & Quinoa with Tahini Sauce
Ingredients
- 1/2 cupQuinoa (dry)
- 12 ozsChicken Breast (boneless, skinless)
- Sea Salt & Black Pepper (to taste)
- 1 1/2 tspsPaprika
- 1Orange Bell Pepper (medium, chopped)
- 1 cupCherry Tomatoes
- 2 tbspsTahini
- 2 tbspsWater
- 1 tbspLemon Juice
Nutrition
| Amount per serving | |
| Calories | 494 |
| Fat | 16g |
| Saturated | 2g |
| Polyunsaturated | 6g |
| Monounsaturated | 5g |
| Carbs | 41g |
| Fiber | 7g |
| Sugar | 2g |
| Protein | 49g |
| Sodium | 103mg |
Directions
- Preheat the oven to 425°F (215°C) and line a baking sheet with parchment paper.
- Cook the quinoa according to the package directions. Once cooked, fluff with a fork and let it cool.
- Meanwhile, season the chicken with salt, pepper, and paprika. Place the chicken, bell pepper, and cherry tomatoes on the baking sheet. Bake in the oven for 22 to 25 minutes, or until the chicken is cooked through.
- Make the dressing by whisking the tahini, water, lemon juice, salt, and pepper together.
- Chop the cooked chicken. Divide the quinoa, chicken, cherry tomatoes, and bell peppers evenly between plates. Serve with the dressing and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days. Drizzle with tahini dressing before serving.
Serving Size: One serving is equal to approximately two cups.
Make it Vegan: Use tofu instead of chicken.
More Flavor: Add broccoli and red onion to the roasted vegetables.
Additional Toppings: Top with fresh herbs such as dill or parsley.
