Chicken, Roasted Vegetables ‘n Quinoa Toss

Name: Chicken, Roasted Vegetables ‘n Quinoa Toss
Ingredients: 1 ½ pounds cooked chicken tenders or chicken breast (cut into chunks (baked, broiled or grilled)); 2 cups cooked white and/or red quinoa (prepared according to package directions); 1 cup Brussels sprouts (trimmed and cut into large chunks); 1 medium yellow squash (trimmed and cut into large chunks); 1 medium zucchini (trimmed and cut into large chunks); 1 red bell pepper (seeded and cut into large chunks); 1 orange or yellow bell pepper (seeded and cut into large chunks (I used half of both)); 1 large onion (cut into large chunks); 1 cup cherry or grape tomatoes (halved); 1 lemon (halved); About 2 tablespoons olive oil; Kosher salt as desired; Freshly ground pepper as desired; 1/3 cup Manchego or Parmesan cheese (grated (see MPM Mini-Bites)); Juice of 1 lemon; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh thyme leaves; ¼ cup fresh basil leaves (tightly packed, thinly sliced); 1/4 teaspoon kosher salt (or to taste); Freshly ground black pepper to taste

Chicken, Roasted Vegetables ‘n Quinoa Toss

Written by Linda Shapiro (Meal Planning Maven)

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Chicken, Roasted Vegetables ‘n Quinoa Toss

Written by Linda Shapiro (Meal Planning Maven)

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