Page 39 - ENGLISH E-MODULE PROCEDURE TEXT (REVISI)

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Instructions

Preheat the oven to 400F.

Peel and slice the red onion, peel and chop the garlic, deseed and slice the red bell pepper and

if necessary remove stems of French green beans.

Add all vegetables to a large baking sheet and season with 1/3 of the paprika and 1/3 of the

oregano and also season with sea salt and pepper to taste. Drizzle with a little olive oil and

work oil and seasoning in with your hands.

Add chicken to a separate baking dish and season with remaining paprika and oregano and

add sea salt and pepper to taste. Drizzle with olive oil and work oil and seasoning in with

your hands.

Place both, the vegetables and chicken, into the oven for 25 minutes or until the chicken

reaches an internal temperature of 165F.

In the meantime, prepare quinoa either in a pot on the stove following the package's

directions or in the Instant Pot by adding 1.5 cups quinoa, 1.5 cups water, and a little sea salt
and then setting it to 1 minute on high pressure and letting pressure release naturally.

Once the baking and roasting time are over, remove the baking sheet and dish from the oven
and let rest for a few minutes. Sprinkle crumbled-up feta and fresh dill over the veggies and

give them a quick stir. Fluff the quinoa with a fork.

Assemble the meal prep bowls by dividing the quinoa, the roasted vegetables, and the

chicken breasts among four bowls and drizzle with fresh lemon juice

Source: https://greenhealthycooking.com/chicken-quinoa-bowl/