Sometimes spending a relaxing Sunday by the pool with one of your best friends is the best thing in the world. Especially when the day ends with a delicious and healthy home made dinner. After a sunday of working out, and laying by the pool, my friend Jill and I made a fantastic chicken and veggie quinoa dinner.
Roasted Chicken and Veggie Quinoa Hodgepodge
We started by marinating a couple chicken breasts in olive oil, garlic powder, Italian seasoning, salt and pepper. Next we cut up a bunch of veggies including patapan squash, fennel, and tomato, and roasted it in the oven with a little olive oil, salt, and pepper. We added the chicken breasts to the oven to roast as well.
This is a dish where you could use pretty much any veggie you wanted and any type of protein you wanted, but for some reason this -pretty random-combination sounded good to us.
While our chicken and veggies were roasting away, we made a bag of TruRoots quinoa with chicken stock. I love using low sodium chicken stock when making grains like quinoa just to add a little more flavor to the dish.
When the chicken was finished we diced it up and added it to the cooked quinoa.
Next, we added in the roasted veggies along with a squeeze of lemon juice.
This was such a large amount of food it was enough for 3 people for dinner and 2 lunches. I love having leftovers. Jill made a fantastic tzatziki style yogurt dressing to mix in with the quinoa as well even though it was great on it’s own. This just added a creamy element to the dish and a little more flavor. The dressing was made with plain Greek yogurt, lemon juice, dill weed, salt, and pepper.
This was an absolutely delicious, super easy, healthy, protein filled meal. I loved having leftovers for lunch the next day. I just added some yellow cherry tomatoes, and instead of the yogurt dressing I added more lemon juice, and a touch of olive oil.
This is a great meal to make in a pinch with ingredients you have on hand. And this combination was especially delicious.