This bowl is filled with veggies and protein/fibre rich quinoa but it actually tastes good thanks to the blend of spices and herbs and a honey balsamic glaze over all of it. Yummm
2CupsWateror Chicken Stock/add a chicken bouillon cube to your water and quinoa!
½teaspoonGarlic Powder
½teaspoonPaprika
½teaspoonSalt
1TablespoonButterOptional, Add after cooking
Optional Toppings
Julienned Carrots
Green Onions or Finely Diced Red Onions
Balsamic Reduction
Instructions
Preheat oven to 425°F
Prep
Measure out the spices and herbs, mix and set aside.
Wash and cut the vegetables. carrots should be thinly sliced so that they cook in time. about ½ cm. the peppers and onions should be in 1 inch squares. finely chop the garlic.
Combine the honey, vinegar and oil. Set aside.
Sheet Pan
On a large sheet pan that is lined with parchment paper or a silicone mat add the prepared vegetables and chicken. Evenly sprinkle the spice mix over everything.
Vigorously mix the vinegar and honey mixture to combine. Pour HALF on top of the chicken and vegetables.
Bake for 30 minutes or until the chicken reaches an internal temperature of 165°F (about 30 minutes)
Cook the Quinoa
Rinse the quinoa with a fine mesh strainer.
To a medium sized saucepan add the quinoa, water and seasonings.
Cook to package instructions.
Once cooked, add butter - if using.
Assemble
Once the chicken is cooked. Slice into even pieces and pour the rest of the dressing over the baked chicken and vegetables.
Divide the quinoa into 4 bowls. Top with vegetables and chicken.