Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/3 cup oil from the sun-dried tomato jar
  • 1/2 cup sun-dried tomatoes in oil, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 lb broccoli florets
  • 1 cup cherry tomatoes
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 tbsp extra virgin olive oil
  • 3 cups cooked quinoa or brown rice
  • 1/4 cup crumbled feta cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the chicken cubes with the sun-dried tomato oil, chopped tomatoes, garlic, oregano, paprika, salt, and pepper. Toss until every piece of chicken is coated.
  3. Line a large rimmed baking sheet with parchment paper. Spread the marinated chicken in the center of the pan.
  4. Surround the chicken with the broccoli florets, cherry tomatoes, and chopped red bell pepper. Drizzle the vegetables with olive oil and a pinch of salt, ensuring ingredients are not overlapping.
  5. Roast in the center rack of the oven for 18-22 minutes, until the chicken has mahogany-colored edges and the cherry tomatoes begin to burst.
  6. Divide cooked quinoa or brown rice into four bowls. Top with the roasted chicken and vegetables, then garnish with crumbled feta cheese, fresh parsley, and a drizzle of fresh lemon juice.