Zesty Mediterranean Chicken and Roasted Vegetable Quinoa Bowl

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups broccoli florets
• 2 medium zucchini, sliced into half-moons
• 1 pint cherry tomatoes, halved
• 1 cup quinoa, uncooked
• 2 cups low-sodium chicken broth
• 4 lemon wedges, for serving

Instructions

1. 1

   Preheat oven to 400°F. Line a large baking sheet with parchment paper.

2. 2

   In a medium bowl, combine the chicken, lemon juice, 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Toss to coat the chicken.