Jana's Corner & One and Done Recipes

A vibrant, nourishing bowl that’s full of flavor and color! With oven-baked chicken, fluffy quinoa, crisp air-fried vegetables, creamy avocado, and a drizzle of pesto, this dish is both satisfying and anti-inflammatory.

Ingredients

Chicken

• 2 chicken breasts
• 1 tsp turmeric
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

Quinoa

• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1–2 tbsp pesto (my recipe)

Vegetables

• 1 zucchini, sliced into sticks
• 1 bell pepper, sliced
• ½ red onion, sliced
• 1 tbsp olive oil
• Salt and pepper, to taste

Fresh Toppings

• 1 avocado, sliced
• 1–2 fresh tomatoes, sliced or wedges
• 2 tbsp pesto (for drizzling)
• Fresh basil, thinly sliced (optional)
• Extra olive oil for finishing

Instructions

• Bake the chicken:
• Preheat oven to 400°F.
• Rub chicken with turmeric, garlic, salt, pepper, and olive oil.
• Place on a baking sheet and bake 20–25 minutes, until cooked through. Rest before slicing.
• Cook the quinoa:
• In a saucepan, combine quinoa and chicken broth.
• Bring to a boil, reduce to a simmer, cover, and cook 15 minutes or until liquid is absorbed.
• Stir in 1–2 tbsp pesto while still warm.
• Air-fry the vegetables:
• Toss zucchini, peppers, and onion with olive oil, salt, and pepper.
• Air fry at 400°F for 10–12 minutes until lightly charred. Stir in a little pesto before serving.
• Assemble the bowl:
• Divide quinoa into bowls. Top with sliced chicken, roasted vegetables, avocado, and tomatoes.
• Drizzle with pesto and olive oil. Sprinkle with fresh basil.

Notes

• For a vegan version: swap chicken for chickpeas or tofu.
• Double the pesto drizzle if you love extra flavor.
• Meal-prep friendly: store each component separately and assemble just before serving.