Balsamic Glazed Chicken and Roasted Veggie Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 3 garlic cloves, minced
• 1 tsp dried Italian seasoning
• 2 bell peppers, diced, red and yellow
• 1 zucchini, diced
• 1/2 red onion, diced
• 2 tbsp olive oil
• 1 cup quinoa, uncooked
• 2 cups baby spinach
• 1/4 cup feta cheese, crumbled
• 4 lemon wedges, for serving

Instructions

1. 1

   1. In a large resealable bag, combine the chicken, balsamic vinegar, honey, garlic, and Italian seasoning. Marinate in the refrigerator for 30 minutes to 1 hour.

2. 2

   2. Preheat oven to 400°F. On a large baking sheet, toss the bell peppers, zucchini, and red onion with olive oil. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly charred.