Ingredients:

4 boneless, skinless chicken breasts

2 cups mixed vegetables (such as bell peppers, zucchini, and red onion), sliced

1 cup uncooked quinoa

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

Salt and pepper to taste

Instructions:

Preheat the oven to 425°F (218°C).

Rinse quinoa under running water and drain. In a pot, bring 2 cups of water to a boil. Add quinoa and bring it back to a boil. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is cooked. Set aside.

In a small bowl, mix olive oil, dried basil, dried oregano, garlic powder, salt, and pepper.

Brush the chicken breasts with the seasoning mixture and grill for 6-8 minutes per side or until fully cooked.

While the chicken is cooking, toss the sliced vegetables with the remaining seasoning mixture and place on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and lightly charred.

To serve, divide the quinoa among four plates and top with grilled chicken and roasted vegetables.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

360 calories

28g protein

35g carbohydrates

12g fat

6g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.