Ping Diet · https://pingdiet.com/sheet-pan-chicken-quinoa
Sheet-Pan Chicken, Quinoa and Roasted Vegetables
Paprika chicken breast roasted on one pan with broccoli, peppers and red onion, served with quinoa. Four portions in 35 minutes, built for meal prep.
Developed by the Ping Diet team
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 portions
Ingredients
4 servings
- 1½ lb boneless skinless chicken breasts, cut into 1-inch pieces
- 3 cups broccoli florets
- 2 bell peppers, any color, cut into strips
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ¾ tsp salt
- black pepper
- 1 cup quinoa, uncooked, rinsed
- 2 cups water
- 1 lemon, cut into wedges
Method
- Heat the oven to 425°F (220°C).
- Put the quinoa and water in a small pot, bring to a boil, cover and simmer on low for 15 minutes. Turn off the heat and leave it covered.
- On a large sheet pan, toss the chicken, broccoli, peppers and onion with the olive oil, paprika, garlic powder, salt and a few grinds of pepper. Spread everything in one layer; use two pans if it's crowded.
- Roast for 20 to 25 minutes, stirring once halfway, until the vegetables are browned at the edges and the chicken reaches 165°F inside.
- Fluff the quinoa with a fork and divide it among four containers or plates. Top with the chicken and vegetables and squeeze lemon over everything.
Food safety and storage
- Cook chicken to 165°F.
- Refrigerate the portions within 2 hours of cooking.
- We'd eat leftovers within 3 to 4 days, the window USDA gives for most refrigerated leftovers.
- Reheat until steaming hot, to 165°F.
Nutrition per serving (estimate)
474 kcal · protein 47 g · carbs 39 g · fiber 7 g · fat 14 g · sugars 5 g · sodium 542 mg
Estimated from USDA FoodData Central; salt and pepper to taste not counted. Values change with brands and portion sizes.