Lunch
Omnivore
30 min
Chicken, Quinoa & Roasted Veg Bowl
Ingredients
- 150 g chicken breast
- 60 g quinoa (dry)
- 1 courgette, chopped
- 1 red pepper, chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
Method
- Roast the courgette and pepper in the oil at 200°C for 20 minutes.
- Simmer the quinoa for 15 minutes, then drain.
- Griddle the chicken, slice it, and toss everything with the lemon juice.