Chicken, quinoa and roasted veggie protein bowl

Turn the oven on to 200 °C on convection and pull out the baking sheet with some parchment paper.

Cut the zucchini (200 g) and the red bell pepper into 2 cm cubes. Toss them in the mixing bowl with 1 cl of olive oil, the paprika, the salt and the pepper.

Spread the veggies on the sheet in a single layer and pop them in the oven. Flip them halfway through.

Put the 150 g of quinoa in the strainer and rinse it under cold water, rubbing it with your hand, until the water runs clear.

Put the quinoa in the saucepan with 300 ml of water and a pinch of salt. Bring to a boil, cover, turn the heat down and cook until the water is absorbed. Turn off the heat and let it swell for 5 minutes with the lid on.

Slice the 2 chicken breasts (about 300 g) in half horizontally so they cook fast. Season with salt and pepper.

Heat 2 cl of olive oil in the skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, until it's white all the way through and the juices run clear (74 °C).

Let the chicken rest for 2 minutes on the cutting board, then slice it into strips.

Fluff the quinoa with a fork and split it between the two bowls. Add the roasted veggies and the chicken strips.