# What You 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 lemon juice
22 - 1 tablespoon olive oil
23 - Salt and black pepper to taste
→ Bowl Finish
24 - 2 ripe avocados, sliced
25 - 2 tablespoons fresh parsley, chopped (optional)
# 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 2 tablespoons olive oil, 1½ teaspoons smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Place in preheated oven and roast for 25 to 30 minutes, stirring halfway through cooking, until tender and lightly caramelized.
04 - While vegetables roast, combine 1 cup rinsed quinoa, 2 cups vegetable broth or water, and ½ teaspoon salt in a medium saucepan. Bring to a rolling boil, reduce heat to low, cover with lid, and simmer for 15 minutes. Remove from heat and fluff with a fork.
05 - Pat 2 chicken breasts dry with paper towels. Rub both sides with 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
06 - Heat a large skillet over medium-high heat. Add seasoned chicken breasts and cook 5 to 6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a cutting board and allow to rest for 5 minutes before slicing.
07 - In a salad bowl, combine 4 cups mixed greens and sliced cucumber. Drizzle with 2 tablespoons lemon juice and 1 tablespoon olive oil. Season with salt and black pepper to taste and toss gently.
08 - Divide cooked quinoa evenly among four serving bowls as the base. Top each bowl with roasted vegetables, sliced chicken, a portion of lemon salad, and avocado slices. Garnish with fresh parsley if desired. Serve immediately.
