30 Minute Easy Garlic Parmesan Chicken Bowls

• 2 lbs. chicken breasts
• 1 C uncooked quinoa
• 24 oz. frozen mixed vegetables* (see notes)
• ½ C parmesan cheese
• 1 Tbsp olive oil
• ½ tsp dried parsley
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp fresh cracked black pepper
• 2 Tbsp nutritional yeast (optional)

1. Bring 2 cups water in a small pot to a boil. Add the quinoa, stir to combine, and cover with a lid. Reduce the heat to simmer and cook for 15-20 minutes until all water has been absorbed. Fluff with a fork before serving. Stir in nutritional yeast if using, then set aside.
2. Prepare veggies according to package instructions. Season with salt and pepper to taste, then set aside.
3. Make sure your chicken is pat dry and rid of any excess moisture. Dice into small bite-size pieces.
4. Heat olive oil in a large skillet to medium-high heat. When the pan is hot, add the diced chicken and seasonings. Grill until completely cooked and slightly charred, about 10 minutes.
5. Add chicken, quinoa, and veggies to a large mixing bowl and toss with the parmesan cheese. Divide into 6 portions and serve!

*To save on dishes and extra hands-on work, I developed this recipe using frozen veggies that can be steamed in the microwave. My favorite blend (that is also pictured) is the "California Mix" of broccoli, cauliflower, and carrots. Whatever vegetables you choose, make sure to choose ones that can be steamed in their bag!

Nutrition facts are a calculated estimate of 1/6 of the prepared food, including nutritional yeast.