Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cubed
  • 2 cups broccoli florets
  • 1 large red bell pepper, chopped
  • 1 medium zucchini, sliced into half-moons
  • 1 medium red onion, wedged
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup quinoa
  • 2 cups low-sodium chicken broth
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 3 tbsp warm water

Instructions:

  1. Preheat your oven to 400°F (200°C). Rinse the quinoa and bring it to a simmer in a pot with chicken broth. Cover and lower heat to allow grains to cook passively.
  2. In a large bowl, toss the cubed chicken and all chopped vegetables with olive oil, garlic powder, paprika, salt, and pepper.
  3. Spread the mixture in a single layer on a large rimmed sheet pan. Roast for 18–22 minutes until the chicken is opaque and golden-brown and the broccoli edges are slightly charred.
  4. While the pan is roasting, whisk together the tahini, lemon juice, and maple syrup. Gradually add warm water until the sauce reaches a pourable, velvety consistency.
  5. Scoop a base of grains into four bowls, top with the roasted chicken and veggie medley, and drizzle generously with the tahini sauce.