Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, cubed
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium vegetable broth
  • 3 cups broccoli florets
  • 2 medium red bell peppers, sliced
  • 1 tbsp extra virgin olive oil
  • 1/4 cup runny tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp warm water
  • Pinch of salt

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. On a large sheet pan, toss the cubed chicken and sliced vegetables with olive oil, garlic powder, oregano, salt, and pepper.
  3. Spread the mixture in a single layer and roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and broccoli is charred.
  4. Combine rinsed quinoa and vegetable broth in a saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Remove the quinoa from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  6. Whisk together tahini, lemon juice, and maple syrup until thick, then gradually stir in warm water until the dressing reaches a velvety consistency.