🍋 One-Pan Lemon Herb Chicken & Veggie Quinoa Bowl

Ingredients
For the Chicken & Vegetables:
1½ lb boneless, skinless chicken breasts, cut into bite-size pieces
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon ground turmeric
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium zucchini, sliced
1 small head broccoli, cut into florets
½ small red onion, sliced
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
For the Quinoa:
1 cup quinoa, rinsed
2 cups low-sodium chicken or vegetable broth
¼ teaspoon salt
For Serving:
Fresh parsley or cilantro
Lemon wedges
Extra-virgin olive oil, for drizzling
Optional: pumpkin seeds or chopped avocado
Directions
Cook the quinoa: Add rinsed quinoa, broth, and salt to a saucepan. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Remove from heat and let it rest for 5 minutes, then fluff with a fork.
Season the chicken: Toss chicken with olive oil, garlic powder, paprika, turmeric, oregano, salt, and black pepper.
Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through.
Add the vegetables: Add bell peppers, zucchini, broccoli, red onion, and minced garlic. Cook for another 6–8 minutes, stirring occasionally, until the vegetables are tender-crisp.
Finish: Turn off the heat and add lemon juice, lemon zest, and fresh parsley. Toss everything together.
Serve: Spoon the quinoa into bowls and top with the lemon-herb chicken and vegetables. Garnish with fresh herbs and a lemon wedge.