Toppings (optional): black olives, sliced avocado, leafy greens
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
- Stir together quinoa, water, and broth mix in Multipurpose Steamer. Cover; microwave on high, 12 min.
- Meanwhile, place chicken and dip mix in a bowl. Squeeze juice from lemon. Stir to mix.
- Spread chicken out on lined pan. Roast until chicken is cooked through, about 15 min. Let cool slightly, then slice.
- Meanwhile, slice pepper, cucumber, and cherry tomatoes.
- Once cooked, divide quinoa between four bowls. Arrange chicken, pepper, cucumber, and tomatoes in bowls. Drizzle dressing on top; top with feta and additional toppings, if desired.
This is a perfectly balanced plate.
Per serving: Calories 440, Fat 17 g (Saturated 3.5 g, Trans 0 g), Cholesterol 90 mg, Sodium 280 mg, Carbohydrate 36 g (Fiber 5 g, Sugars 6 g), Protein 35 g.
20 min
4 servings
$3.43/serving
Toppings (optional): black olives, sliced avocado, leafy greens
20 min4 servings$3.43/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
- Stir together quinoa, water, and broth mix in Multipurpose Steamer. Cover; microwave on high, 12 min.
- Meanwhile, place chicken and dip mix in a bowl. Squeeze juice from lemon. Stir to mix.
- Spread chicken out on lined pan. Roast until chicken is cooked through, about 15 min. Let cool slightly, then slice.
- Meanwhile, slice pepper, cucumber, and cherry tomatoes.
- Once cooked, divide quinoa between four bowls. Arrange chicken, pepper, cucumber, and tomatoes in bowls. Drizzle dressing on top; top with feta and additional toppings, if desired.
This is a perfectly balanced plate.
Per serving: Calories 440, Fat 17 g (Saturated 3.5 g, Trans 0 g), Cholesterol 90 mg, Sodium 280 mg, Carbohydrate 36 g (Fiber 5 g, Sugars 6 g), Protein 35 g.
