Adaptations:

• In this recipe you can use whatever vegetables you have on hand and need using. Courgette, fennel, sweet potato, and red onion all work well in the same tray.

• If you want the vegetables to have more of a sauce, add a spoonful of tomato paste mixed with a little water to the bowl when you toss them with olive oil.

• Couscous or brown rice can replace the quinoa if that's what you have.

• For a fully plant-based bowl, tofu works beautifully here — it will crisp slightly at the edges by the 30-minute mark.

• Feta crumbled over just before serving adds a salty, creamy element that works especially well with the Italian herbs.

Storage:

The roasted vegetables and chicken keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (355°F) for 10 minutes or in a pan with a small splash of water. Store quinoa separately and reheat with a splash of water to loosen. Assemble fresh each time for the best texture.

Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment ❤︎⁠!