Roasted Vegetable & Quinoa Grain Bowl

Preheat oven to 425°F (220°C) and line two large baking sheets with parchment paper.

Rinse 4 cups of quinoa under cold water. In a large pot, combine quinoa with 8 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

While quinoa cooks, cut 4 large red bell peppers, 2 large yellow bell peppers, 4 medium zucchini, 2 large sweet potatoes, and 2 large red onions into 1-inch chunks.

Place all vegetables on baking sheets. Drizzle with 4 tablespoons of olive oil and sprinkle with 2 teaspoons garlic powder, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat evenly.

Roast vegetables in the preheated oven for 25 minutes, stirring halfway through, until tender and slightly caramelized.

Season 3 pounds of chicken breast with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.

In a small bowl, whisk together 1/4 cup lemon juice and 2 tablespoons honey to make a simple dressing.

Dice 4 medium avocados and chop 1/2 cup fresh parsley.

To assemble each bowl: place 1/2 cup cooked quinoa as the base, top with roasted vegetables, sliced chicken, and diced avocado. Drizzle with the lemon-honey dressing and garnish with fresh parsley.