Roasted Chicken and Veggies with Avocado-Lime Quinoa

Try to say that 5 times fast! ;) This was a fairly simple meal to make and it is a "clean" recipe for those of you who are trying to eat clean. I originally found the recipe here. It called for asparagus, however I didn't have any on hand so I substituted broccoli. I also had some mushrooms which were going bad soon so I threw those in as well.

Ingredients

Serves about 4-6

Roasted Chicken and Veggies

- Olive oil cooking spray 

- 2 boneless, skinless chicken breasts, chopped into 2 inch cubes 

- 3 medium sized red potatoes, chopped into 2 inch cubes 

- 1 cup chopped tomato (Roma or whichever varietal you like)

- 1 cup of broccoli florets 

- 1/2 cup sliced brown button mushrooms

- 1 tbsp minced garlic

- 3 tbsp grapeseed oil

- 1 tsp dried rosemary

- 2 tbsp lemon juice

- Pinch of sea salt

- Ground pepper to taste

Avocado-Lime Quinoa

- 1 cup uncooked organic quinoa

- 2 cups water

- 1 avocado, cubed

- 2 tbsp lime juice

- Less than 1/4 tsp sea salt

- Ground pepper to taste

Preparation

Roasted Chicken and Veggies

Preheat the oven to 400 degrees. Coat a 13x9 pan or glass dish with cooking spray. Chop your boneless, skinless chicken to make 2 inch "bite-size" cubes. Cube the red potatoes, slice the mushrooms and chop the tomatoes. Place the chicken, potatoes, mushrooms, tomatoes and broccoli in the dish. Drizzle lemon juice over the entire dish. Sprinkle the minced garlic. Pour the grapeseed oil over, coating as much of the veggies and chicken as possible. Sprinkle salt, pepper and rosemary on top. Place in the oven and bake for 20-30 minutes. When the chicken is cooked thoroughly (white in color) the dish is done.

Avocado-Lime Quinoa

Right after you put the chicken in the oven, prepare the quinoa per package's instructions. Or if you want to try a quick and easy way of preparing quinoa, try using a rice cooker! It works super well and it's almost impossible to mess up. I have even used mine to make Spanish rice!! Mine's a  Panasonic Automatic Rice Cooker 5-Cup. I found out how to use the rice cooker following these instructions. 

While the quinoa is cooking and the chicken is in the oven, grab your avocado and cube it into small 1 inch pieces. Once the quinoa is cooked (about 20 minutes for most rice cookers) transfer the quinoa into a medium sized bowl and add the chopped avocado. Gently fold in the avocado and add the lime juice, salt and pepper. Mix again so well distributed.

Enjoy!