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🍗 Provençal Roasted Chicken Bowl with Quinoa

520 kcal · 45 min · 4 servings

Ingredients

• 500 g Chicken breast fillets
• 120 g Dry quinoa
• 200 g Zucchini
• 200 g Cherry tomatoes
• 30 ml Olive oil
• 10 g Herbes de Provence
• 80 g Feta cheese
• 1 Stück Lemon

Instructions

1. 1. Rinse the quinoa thoroughly and cook it in salted water according to package instructions (approx. 15 min). Drain and let it cool.
2. 2. Cut the chicken into bite-sized cubes. Wash the zucchini and slice it. Wash the tomatoes.
3. 3. Mix the chicken, zucchini, tomatoes, half of the oil, and half of the herbs on a baking sheet. Season with salt and pepper.
4. 4. Bake the mixture in the oven at 200 degrees for 20 minutes until the chicken is cooked through.
5. 5. Crumble the feta and squeeze the juice of half the lemon over the mixture.
6. 6. Distribute the cold quinoa into 4 containers, add the vegetable-chicken mixture on top, and close the boxes for meal prep.

Nutrition per serving

• kcal: 520
• Protein: 35 g · Fett/Fat: 18 g · Carbs: 55 g