Dinner sets the tone for my evening. A high-protein meal keeps me energized and satisfied. Grilled chicken, roasted veggies, and quinoa became my go-to—it’s simple, filling, and fuels recovery without feeling heavy.
Chicken breast
Bell peppers
Zucchini
Quinoa
Olive oil
Garlic
Salt & pepper
Paprika
Spinach
Feta cheese (optional)
1. Preheat the oven to 400°F (200°C).
2. Chop chicken and vegetables into bite-sized pieces.
3. Toss chicken, veggies, olive oil, garlic, salt, pepper, and paprika in a bowl.
4. Spread on a sheet pan and roast for 25-30 minutes.
5. Cook quinoa according to package instructions.
6. Serve roasted chicken and vegetables over quinoa.
7. Garnish with spinach and feta if desired.
Feel free to swap vegetables or protein based on availability.
Use tofu or beans for a vegetarian version.
Adjust seasoning to taste.