A hormone-balancing, one-pan wonder for busy days.
Looking for a quick, nourishing dinner that supports your hormones and your schedule? This Sheet Pan Chicken & Veggie Quinoa Bowl is packed with hormone-loving ingredients like fiber-rich quinoa, detox-friendly zucchini, and healthy fats from avocado and olive oil. Ready in just 30 minutes, it’s perfect for balancing blood sugar, supporting liver health, and fueling your body with clean, whole foods.
Servings: 2
Calories: 440 per serving
Protein: 34g
Ingredients:
- 227g boneless, skinless chicken breast, sliced
- 1 large zucchini, cut into big chunks
- 8 cremini mushrooms, halved
- ½ medium lemon, juiced
- 1½ tsp extra virgin olive oil
- Sea salt & black pepper, to taste
- ¼ cup dry quinoa, rinsed
- 1 medium avocado, cubed
-
2 tbsp cilantro, chopped
Instructions:
- Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Add chicken, zucchini, and mushrooms to the baking sheet. Drizzle with lemon juice and olive oil, and season with salt and pepper.
- Roast in the oven for 15–20 minutes, until the chicken is fully cooked and veggies are tender.
- Meanwhile, cook quinoa according to package instructions.
- To serve, divide the quinoa, chicken, veggies, and avocado between two bowls. Top with fresh cilantro and enjoy!
