Sheet Pan Chicken & Veggies with Quinoa

Name: Sheet Pan Chicken & Veggies with Quinoa
Yield: 2 servings
Cuisine: American
Ingredients: 120 g (about 2/3 cup) Quinoa; 400 ml Water; 1/2 tsp (plus more to taste) Salt; 1/2 tsp Dried herbs or spices (for quinoa); 300 g Chicken tenders; 300 g, chopped Mixed vegetables (e.g. bell peppers, zucchini, carrots); 2 tbsp Olive oil; 1/4 tsp Black pepper; 1 tsp Spices of choice (for chicken & veggies)

Mugdha @recipeofmylife

Raleigh, NC

After a busy work day, wanted to eat healthy but not spend a lot of time in the kitchen. So made this easy, filling, and flavorful meal without having to “cook” for a long time.

Mugdha @recipeofmylife

Raleigh, NC

After a busy work day, wanted to eat healthy but not spend a lot of time in the kitchen. So made this easy, filling, and flavorful meal without having to “cook” for a long time.

Saved

Ingredients

2 servings

120 g(about 2/3 cup) Quinoa
400 mlWater
1/2 tsp(plus more to taste) Salt
1/2 tspDried herbs or spices (for quinoa)
300 gChicken tenders
300g, chopped Mixed vegetables (e.g. bell peppers, zucchini, carrots)
2 tbspOlive oil
1/4 tspBlack pepper
1 tspSpices of choice (for chicken & veggies)

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Steps

1

Rinse and soak quinoa in water for a few hours. Drain.
2

Boil 400ml water with salt and herbs/spices. Add quinoa, cook until tender, then drain.
3

Preheat oven to 375°F / 190°C.
4

Place chicken tenders and chopped veggies on a sheet pan. Drizzle with oil, salt, pepper, and spices.
5

Roast for 35-40 minutes, flipping chicken and mixing veggies halfway through.
6

Serve roasted chicken and veggies over cooked quinoa.