Roasted Chicken and Veggie Bowls

I made this recipe today, not for us to actually eat today, but for our lunches the rest of the week.  With this and the breakfast wraps, breakfast and lunch is covered for the rest of the week!  Woohoo!  :D  But, that didn't stop me from making even more!  I have TWO MORE RECIPES in store for you today!  I guess I didn't feel like cleaning today, so I spent most of my day in the kitchen.  ;) 

I was working on this recipe that I found on Pinterest.  It wasn't until I was about halfway done with it that I realized, I've made this recipe before.  :P  Fortunately, we liked it!  So the repeat won't be a problem.  I always pick different veggies to roast when I make it.  Today I roasted broccoli and cauliflower, which are pretty standard for when I make this recipe.  I also toasted green beans, which I haven't done before!  I'm anxious to try them!

As always, I'll attach the link for the original post, but I have to tell you, she has so many different links to redirect you that it will make your head spin!  I'll try to condense the recipe here for your convenience.

Taco Chicken
Marinate 2-4 chicken breasts in:
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp garlic salt
Juice from 2 limes
You can marinate it for up to 4 hours or grill immediately.  I only marinated mine as long as it took to heat my pan up.  I grilled my chicken on our George Forman Grill until cooked through, a grill pan or an outdoor grill would work as well. 

Rice and Quinoa Mixture
Cook 1 cup of Quinoa and 1 cup of rice (I used Jasmine, but the original recipe called for brown rice) according to package directions.

Roasted Veggies
Choose 3-5 different veggies to roast to add to your bowls.  I used Broccoli, Cauliflower, and Green Beans.  In order to roast veggies, preheat oven to 375 degrees.  Put veggies in a gallon sized ziplock bag (I did them one at a time so all the veggies could be cooked for appropriate times), drizzle with olive oil, sprinkle with salt, pepper, and garlic powder (the original recipe called for garlic salt, but I found that made the veggies too salty).  Shake bag until veggies are well coated.  Pour into a parchment lined baking sheet.  Roast for 10 minutes, flip veggies, and roast for 10 more minutes or until veggies are fork tender.
Cauliflower needed 30 minutes total
Green beans and Broccoli needed 25 minutes total
Asparagus and Brussel Sprouts would be great in this recipe too, the original recipe said the asparagus roasts very quickly, in about 8 minute total, so when you try a new veggie, keep a close eye on it.

Divide rice/Quinoa, chicken, and roasted veggies into 8 servings.  Enjoy!