Lemon Herb Chicken & Quinoa Bowl

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 lemon, zested & juiced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced

Instructions:

1. Season chicken with olive oil, oregano, thyme, garlic powder, salt, and pepper.
2. Cook chicken in a stainless steel skillet until browned and cooked through. Let it rest and slice into bite-sized pieces.
3. Bring chicken broth to a boil, add rinsed quinoa, reduce heat to low, and simmer for 15 minutes.
4. Whisk together lemon zest, lemon juice, and parsley.
5. Layer quinoa, chicken, cherry tomatoes, and cucumbers in bowls. Drizzle with lemon-herb dressing and top with feta.

Gluten-Free "Pasta" Primavera

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

• 2 zucchini, spiralized or package of gluten-free pasta
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1/2 red onion, sliced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh basil, for garnish
• Parmesan cheese (optional)

Instructions:

1. Toss the bell pepper, broccoli and red onion with olive oil, salt & pepper and roast at 400°F (200°C) for 20-25 min on a baking sheet.
2. Sauté garlic in a pan until fragrant.
3. Stir in diced tomatoes, oregano, basil, salt, pepper. Simmer.
4. Add spiralized zucchini or cooked gluten free pasta to the sauce and gently cook.
5. Mix with the roasted vegetables.
6. Garnish with fresh basil and parmesan.