# The Ingredients You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 18 ounces), cut into 1-inch cubes
→ Grains
02 - 1 cup uncooked quinoa, rinsed
→ Vegetables
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 small red onion, cut into wedges
06 - 1 medium zucchini, sliced
07 - 1 cup cherry tomatoes, halved
→ Marinade & Dressing
08 - 3 tablespoons olive oil
09 - Zest and juice of 1 large lemon
10 - 2 teaspoons Dijon mustard
11 - 2 cloves garlic, minced
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges, for serving
# Step-by-Step Instructions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - Whisk olive oil, lemon zest, lemon juice, Dijon mustard, garlic, dried oregano, smoked paprika, ground cumin, salt, and black pepper in a small bowl until well combined.
03 - Toss chicken breast cubes with half of the marinade in a large bowl and let stand for 10 minutes.
04 - Evenly spread marinated chicken, diced bell peppers, onion wedges, sliced zucchini, and cherry tomato halves on the prepared sheet pan. Drizzle with remaining marinade and toss gently to coat.
05 - Place sheet pan in the oven and roast for 20 to 25 minutes, tossing ingredients halfway through, until chicken is cooked through and vegetables are tender.
06 - While chicken and vegetables roast, combine uncooked quinoa with 2 cups water in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
07 - Divide cooked quinoa evenly among four serving containers or plates. Top with roasted chicken and vegetables.
08 - Finish with fresh chopped parsley and lemon wedges. Serve immediately or refrigerate for up to four days.
