Vibrant bowl with paprika-roasted vegetables, quinoa, golden chicken, lemon salad, and creamy avocado.
# What You'll Need:
→ Vegetables
01 - 1 red bell pepper, cut into 1-inch pieces
02 - 1 yellow bell pepper, cut into 1-inch pieces
03 - 1 medium zucchini, sliced into half-moons
04 - 1 small red onion, cut into wedges
05 - 2 medium carrots, sliced
06 - 2 tablespoons olive oil
07 - 1½ teaspoons smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Quinoa
10 - 1 cup quinoa, rinsed
11 - 2 cups vegetable broth or water
12 - ½ teaspoon salt
→ Chicken
13 - 2 boneless, skinless chicken breasts
14 - 1 tablespoon olive oil
15 - 1 teaspoon smoked paprika
16 - ½ teaspoon garlic powder
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper
→ Lemon Salad
19 - 4 cups mixed salad greens such as arugula, spinach, or romaine
20 - 1 small cucumber, thinly sliced
21 - 2 tablespoons fresh lemon juice
22 - 1 tablespoon olive oil
23 - Salt and pepper to taste
→ Bowl Finish
24 - 2 ripe avocados, sliced
25 - 2 tablespoons chopped fresh parsley, optional
# Step-by-Step Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine bell peppers, zucchini, red onion, and carrots with olive oil, smoked paprika, salt, and black pepper. Toss until evenly coated and spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are tender with light caramelization on edges.
04 - Combine rinsed quinoa, vegetable broth or water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
05 - Pat chicken breasts dry with paper towels. Rub evenly with olive oil, smoked paprika, garlic powder, salt, and black pepper.
06 - Heat a large skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Transfer to a cutting board and rest for 5 minutes, then slice into strips.
07 - In a salad bowl, combine mixed greens and sliced cucumber. Drizzle with fresh lemon juice and olive oil, then season with salt and pepper to taste. Toss gently to combine.
08 - Divide cooked quinoa evenly among four bowls as the base. Top each bowl with roasted vegetables, sliced chicken, a portion of lemon salad, and fresh avocado slices. Garnish with chopped parsley if desired.
