# Components:
→ 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 (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 fresh chopped parsley, optional
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, toss bell peppers, zucchini, red onion, and carrots with olive oil, smoked paprika, salt, and black pepper. Spread evenly on the prepared baking sheet.
02 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until tender and slightly caramelized.
03 - While vegetables roast, combine quinoa, broth or water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
04 - Pat chicken breasts dry. Rub with olive oil, smoked paprika, garlic powder, salt, and pepper. Heat a skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden and cooked through (internal temperature 165°F). Rest for 5 minutes, then slice.
05 - In a salad bowl, toss mixed greens and cucumber with lemon juice, olive oil, salt, and pepper.
06 - Start each bowl with a base of quinoa, add roasted vegetables, sliced chicken, a handful of lemon salad, and avocado slices. Garnish with fresh parsley if desired.
