Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup chicken bone broth
• 1 cup quinoa, rinsed
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 2 tablespoons olive oil, divided
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 400u00b0F (200u00b0C). Line a baking sheet with parchment paper.
2. In a bowl, toss zucchini, bell pepper, and red onion with 1 tablespoon olive oil, thyme, garlic powder, salt, and pepper. Spread evenly on baking sheet.
3. Pat chicken breasts dry and season both sides with salt and pepper. Place on baking sheet with vegetables.
4. Roast in oven for 20-25 minutes until chicken reaches 165u00b0F (74u00b0C) and vegetables are tender and slightly charred.
5. While roasting, cook quinoa according to package directions, using chicken bone broth instead of water for enhanced flavor.
6. In a small saucepan, simmer remaining 1 cup chicken bone broth over medium heat until reduced by half (about 10 minutes). Stir in lemon juice.
7. Slice chicken breasts. Divide quinoa between two bowls, top with roasted vegetables and sliced chicken.
8. Drizzle bone broth reduction over bowls and garnish with fresh parsley.

Nutrition per Serving

Cooking Tips

• For crispier vegetables, spread them in a single layer without overcrowding the baking sheet.
• Let chicken rest for 5 minutes after roasting before slicing to retain juices.
• Adjust bone broth reduction consistency by simmering longer for a thicker sauce.