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Roasted Vegetable and Chicken Quinoa Bowls for Two
Ingredients
  • subheading: Vegetable and Chicken Quinoa Bowls:
  • 1 cup broccoli florets
  • 1 cup cubed butternut squash
  • ½ cup carrots, cut into ½-inch rounds
  • 1 large zucchini, diced (about 1 cup)
  • ¾ teaspoon garlic powder
  • 3 tablespoons plus 2 teaspoons olive oil
  • Kosher salt and ground black pepper
  • 2 cups chicken stock
  • 1 cup uncooked tri-color quinoa, rinsed
  • 1 large chicken breast, diced (about 1 cup)
  • subheading: Greek Vinaigrette:
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon oregano
  • Kosher salt and coarsely ground black pepper
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