The Lovell Table

This a great weekly go to meal! You can swap out the veggies or protein with whatever you have on hand! It comes together very quickly and is packed with flavor!

Ingredients

• 1 cup quinoa (uncooked)
• 1 cup chicken stock
• 1/2 feta block
• 1 cup halved cherry tomatoes
• 1 zucchini (sliced and slices halved)
• .5-.75lbs sliced chicken breast
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 1 tablespoon pesto
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• parsley
• olive oil

Method

1. Heat oven to 350 degrees
2. Cook quinoa according to package directions
3. While quinoa cooks- coat a skillet with olive oil and heat on medium on the stove
4. Add chicken slices to the skillet and season with paprika, garlic powder, oregano, red pepper flakes
5. Cook the chicken for 10-12 minutes or until cooked through
6. Drizzle a 9×9 baking dish with more olive oil
7. Put the cooked quinoa into the dish and pour the chicken stock over top
8. Mix in the cooked chicken, vegetables, and some feta, salt, and pepper
9. Mix in the pesto and top with more feta
10. Bake for 20 minutes
11. Remove from the oven and mix everything up again and then let cool for 5 minutes
12. Top with more feta and fresh parsley