Chicken, Roasted Vegetable, and Quinoa Bowl

Ingredients:

Bowl

• 1 large chicken breast, diced (about 1 cup)
• 1 cup broccoli florets
• 1 cup diced butternut squash
• 0.5 cup carrots, cut into 1 cm thick circles.
• 1 large zucchini, diced (about 1 cup)
• 3/4 tsp garlic powder
• 3 tbsp + 2 tsp olive oil
• 2 cups chicken broth
• 1 cup uncooked tri-color quinoa, rinsed

Greek Vinaigrette Dressing

• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp oregano

Preparation:

1. Preheat oven to 200°C.
   
   In a large bowl, toss the broccoli, pumpkin, carrots, and zucchini with garlic powder, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread the vegetables in an even layer on a large baking sheet. Roast until the vegetables are tender and golden brown, about 30 minutes.
2. Meanwhile, bring the chicken broth to a boil and add the quinoa. Cook according to package directions.
3. Season the chicken breast with salt and pepper. In a small skillet, sauté the chicken in the remaining 2 teaspoons of olive oil until cooked through. Set aside.
4. Greek Vinaigrette Dressing:
   
   In a small jar, combine olive oil, vinegar, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Seal tightly and shake!
   
5. Divide the quinoa evenly between 2 bowls, then evenly distribute the vegetables and chicken on top. Drizzle with the vinaigrette.