Ingredients

• 1 cup broccoli florets
• 1 cup cubed butternut squash
• 1/2 cup carrots, cut into 1/2-inch rounds
• 1 large zucchini, diced (about 1 cup)
• 3/4 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)
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon oregano
• Kosher salt and coarsely ground black pepper

Instructions

1. For the vegetable and chicken quinoa bowls: Preheat the oven to 400 degrees F. In a large bowl, toss together the broccoli, squash, carrots and zucchini along with the garlic powder, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour the vegetables onto a large baking sheet, making sure they're in an even layer. Bake until the vegetables are softened and have a nice brown color to them, about 30 minutes. Meanwhile, bring the chicken stock to a boil and add the quinoa. Cook, following the instructions on the quinoa package. Sprinkle the chicken with additional salt and pepper. In a small skillet, brown the chicken in the remaining 2 teaspoons olive oil until cooked through. Set aside. For the Greek vinaigrette: Add the olive oil, vinegar, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small mason jar. Tightly close the lid, and shake! To assemble the bowls: Evenly distribute the quinoa into 2 bowls, then evenly distribute the vegetables and chicken into each bowl. Drizzle the dressing on top.